A Splash of colour

The calm and neutral looks of Spring are carrying across for Summer, with the option to add a little boldness through new season art, glassware and of course, colourful outdoor pieces to bring your entertaining dreams to life in true nood style. Read on as we highlight some of our favourite pieces to enjoy both inside and out, as well as a special summer entertaining recipe that your guests are bound to enjoy.

The much-loved Solace range of outdoor loungers and bean bag covers have returned in a bright candy-striped colour palette and will have you lounging all summer long. We love the versatility of these and other outdoor pieces like the Skye range and outdoor cushions, bring them both indoors and out to make your summer last even longer.

New additions

We’ve also added some elegant iron furniture pieces to the mix like the Fleet and Ferne Lounge Chairs and the much-loved Strand Side Table ready to hold all your summer beverages.

And whatever you’re sipping on this summer, make it that little bit more exciting with new season glassware. Whether you prefer elegant, fluted glassware like the Angelo range or bold, stemless pieces like the Dolce glasses we have just the thing in our glassware range to suit your décor, or to gift to someone special.

It’s no doubt that summer entertaining calls for fresh new recipes to mix up the weekly rotation, and if you’re looking for something light and delicious that will wow your guests, you’ve got to try this Sesame crumbed chicken salad! We just love how nicely it plates up on the Amara dinnerware.

Sesame Crumbed Chicken Salad with Tahini Yoghurt

Serves 4-6

INGREDIENTS

Sesame Crumbed Chicken

⅓ cup mixed sesame seeds

⅓ cup panko breadcrumbs

1 tsp paprika

¼ tsp cayenne pepper

2 chicken breast, halved horizontally

¼ cup plain flour

1 egg, beaten

2 garlic cloves, crushed

Whipped Tahini Yoghurt

⅓ cup tahini

2 garlic cloves, crushed

2 tbsp lemon juice

1 tbsp extra virgin olive oil

1 tsp sugar

Salt and pepper

1 ¼ cups thick Greek yoghurt

Salad

1 lettuce, chopped into chunks

½ cucumber, cut into chunks

¼ red onion, thinly sliced

3 radishes, thinly sliced

1 cup cherry tomatoes, cut in half

½ cup corn kernels

1 avocado, thinly sliced

Zest and juice from 1 lemon

2 tbsp extra virgin olive oil

Fresh coriander or mint

Lemon wedges, to serve

Sliced bread, optional

METHOD

Preheat oven to 180°C fan bake and line a baking tray.

Prepare the sesame breadcrumbs by combining sesame seeds, panko, paprika, cayenne, salt and pepper in a bowl.

In a separate bowl whisk together egg and garlic.

Coat the chicken in flour seasoned with salt and pepper, then dip in the egg mixture, followed by the breadcrumb mixture.

Place the chicken on the prepared baking tray, spray with oil and cook for 15-20 minutes or until cooked through, turning once.

Meanwhile blend the tahini, garlic, lemon juice, extra virgin olive oil and sugar in a blender or with a hand blender until combined.

Add the yoghurt and blend until well combined, then season to taste with salt and pepper. Set aside in the fridge.

Toss together lettuce, cucumber, red onion, radish, tomatoes, corn, avocado, extra virgin olive oil and lemon juice and zest. Season to taste with salt and pepper.

Spread the tahini yoghurt over plates, then add the salad and sesame crumbed chicken.

Garnish with coriander, then serve with lemon wedges and sliced bread, if using and enjoy.