Chicken salad with avocado and mango salsa

This salad is amazing, the flavors of the mango and coriander salsa give it a really nice taste. It's full of delicious things, but doesn't seem too complicated to put together.
This is a salad that should be enjoyed year-round.

Ingredients
Marinade/Dressing:
3 tablespoons olive oil
1/2 cup freshly squeezed lemon juice

1/2 cup fresh chopped cilantro (coriander)

4 cloves garlic , crushed

1 teaspoon honey

1 teaspoon ground Cumin
1 1/4 teaspoon salt

Salad:

• 4 chicken thigh fillet
• 5 cups lettuce leaves, washed and dried
• 1 red pepper, deseeded and sliced

Mango Salsa:

• 1 large mango , diced
• 1 avocado , diced
• 1 green onion, sliced

Instructions

1. Whisk marinade ingredients together to combine. Pour a third of the marinade into a shallow dish to marinade the chicken fillets for at least 15 minutes (ideally one to two hours if you have the time). Refrigerate the reserved untouched marinade to use as a dressing.
2. Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches of two to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
3. Wipe pan over with paper towel; drizzle with another teaspoon of oil and grill or fry peppers and until cooked to your liking.
4. While peppers are cooking, prepare the mango salsa. Combine the mango, avocado and green onion in a bowl. Add in two tablespoons of the reserved dressing to the salsa. Set aside.
5. Slice chicken into strips and prepare salad with leaves, sliced peppers and mango salsa. Top with the chicken strips. Drizzle with remaining dressing.
   Inspired from cafedelites.com

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Tuna with samkeh harra sauce

This is another simpler version of the samkeh harra recipe, made with tuna cans, but you can definitely replace the tuna with fish fillets. If you want a quick night meal, you can just use this recipe, it's healthy, simple and delicious.

The samkeh harra recipe is a lebanese speciality. Translated from arabic it simply means "spicy fish". This dish  hails from Tripoli, Lebanon's Northern port city. Usually it is made with white-fleshed fish, such as sea bass, dogfish, grey mullet, grouper, John Dory or  cod. You can get fillets, too, if it is more convenient, or even more convenient use tuna cans.


Ingredients:
3 cans tuna, drained
1/2 cup tahini
1/2 cup lemon
1 onion
1 garlic clove
1/2 tsp chili peper
1/2 tsp ground cumin
A small handful coriander leaves
Pine nuts for garnish

Drain the tuna cans, place in a bowl. Chop the onion and add it on top.
In a small bowl, mix the tahini, lemon, garlic clove, chili pepper, cumin. Mix with a fork.
Add them on top of the tuna and mix. Add the chopped coriander and mix. Garnish with roasted pine nuts

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Marble cake

Ingredients:
6 eggs
zest of 1 lemon
1 tsp vanilla
1 1/2 cup sugar
3/4 cup oil
1 cup milk
3 cups flour
3 tsp baking powder
3 tbsp cocoa



Pre-heat oven on 180°C /350°F.

Beat sugar, eggs, vanilla, lemon zest and oil.

Add flour, baking powder and milk. Beat well.

Divide mixture in 2 bowls. Stir the cocoa powder into one of the mixture. Pour batter in a pre-greased baking pan.

Alternately spoon the mixtures into the pan.

Bake for 40-45 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean. .Cool the cake in the pan on a wire rack

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