1. For the marinade, heat the
cooking oil in a pan, then lightly sweat
off the onion, chillies and garlic. Add the paprika
and cummin and toss.
2. Add the tomato, capsicum,
and salt and pepper.
3. Put the tomato and
capsicum mix into a food processor, then pour in
lemon juice and 21⁄2 tablespoons of olive oil, and process until
4. When cool, brush the
marinade on the chicken breast to coat lightly
and set aside for 4 hours.
5. On a BBQ, cook chicken on
one side to seal, then turn. It should
take 7 to 10 minutes for a 150g breast to cook
through. Try not to
6. Lightly oil the asparagus,
then place on the BBQ and cook for 1 minute
on each side.
7. Toss together the fennel,
coriander, orange, remaining olive oil and salt
and pepper. Serve with the cooked chicken and