I had such a wonderful time at the #AromatNaturallyTasty event last week. And I even got to meet two incredible women, Charmaine from the popular Glamfoodie account and the talented Libby Edwards, professional food photographer.  Not to mention Chef Nti who was cooking up a storm in the Pick ‘n Pay Good Food Studio demonstration kitchen.


Here’s a few pictures and even a recipe so you can test the complimenting flavours of the new “Naturally Tasty” Aromat.




For the salad:

  • 2 chicken breasts butterflied
  • ½ yellow pepper, deseeded and sliced
  • ½ red pepper, deseeded and sliced
  • ½ an onion, sliced
  • 1 tbsp olive oil
  • 3 cups lettuce leaves washed and dried
  • 1 avocado sliced
  • Extra coriander leaves to garnish
  • Sour cream, (optional) to serve

For the marinade/dressing:

  • 500g full cream yogurt
  • 1 red chilli deseeded & finely chopped
  • Coriander finely chopped
  • 2 lemons, zest and juice
  • 10g Robertson’s Rajah Medium
  • 2 spring onions finely chopped
  • 10g Knorr Aromat Naturally Tasty Seasoning


  1. Combine the yogurt, chilli, coriander, juice & zest from 1 lemon, Robertson’s Rajah spices, spring onion, Aromat Naturally Tasty Seasoning in a large bowl. Reserve half for the dressing.
  2. Add the chicken breasts to the rest of the marinade, cover with cling film and place in the fridge for 30 minutes.
  3. Grill the marinated chicken breasts on a griddle pan or frying pan for about 5 minutes on each side or until cooked through and browned.
  4. Slice the onion and peppers into strips and flash fry in the same pan to add some colour and soften slightly.
  5. Slice the cooked chicken into strips and assemble the salad in a large salad bowl with lettuce leaves, avocado slices, peppers, onion strips and chicken.
  6. Drizzle with the remaining creamy marinade and serve with coriander to garnish and a dollop of sour cream and lemon wedges.
  7. Season with Aromat Naturally Tasty seasoning & serve.



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