Chicken skewers with cumin rice and warm vegetable salad

Marinated chicken skewers

• 1 ½ tsp salt
• 1 tsp ground cinnamon
• 1 tsp ground sweet paprika
• 1 tsp ground allspice (see tip)
• 450 g chicken breast fillets, skinless, cut in long thin strips (0.5 cm thick, 2 cm wide)
• 6 - 8 cherry tomatoes (opsional)
• 50 g onions
• 60 g tomato purée (concentrated)
• 4 - 6 sprigs fresh parsley, leaves only
• 80 g water
• 20 g vinegar

Salad dressing

• 50 g cherry tomatoes, cut in halves
• 15 g wine vinegar
• 20 g olive oil
• ½ tsp salt
• 1 pinch freshly ground black pepper (opsional)
• 2 - 3 sprigs fresh parsley, leaves only

Steamed chicken skewers, cumin rice and warm vegetable salad

• 200 g basmati rice
• 1700 g water
• 120 g carrots, cut in pieces
• 1 tsp cumin seeds (opsional)
• 1 ½ tsp salt
• 600 g mixed vegetables (e.g. peppers, aubergines, courgettes, cauliflower, broccoli, asparagus), cut in pieces (3 cm)
• 100 g green lettuce leaves, for serving (opsional)