We are excited to introduce and showcase, Imtiyaaz Hart. When you first meet Imtiyaaz, you will immediately be drawn to his vibrant, dynamic personality and the absolute joy he derives from all thing’s food!
His is the kind of personality that pulls you in, gets you comfy with a really good cocktail (or mocktail) and serves a platter of delish treats without a lull in conversation or a shortage of laughs.
This insanely talented young recipe/content developer is no stranger to high-pressure cooking. He has competed in no less than 3 Nationally televised cooking shows and wowed audiences and judges alike with his passion for cooking and distinguished palate.
His list of accolades includes being the winner of his episode on Come Dine with me SA; being the finalist, fan favourite and 2-time challenge winner on The Tastemaster SA, and the winner of the dish of the day on Aansit on VIA.
Imtiyaaz attributes his love for cooking from his teenage years, where he says he trained at the world’s best culinary school – his grandmother’s kitchen. Twenty-one years later, his passion still shining bright, he is focusing on honing his cooking skill. He now loves to put a twist on traditional meals.
We are so happy to have discovered Imtiyaaz and simply love to play the role of taste tester to his lip-smacking meals.
Speaking of which, we can’t wait for you to try his take on our Mediterranean Cook Box. Today’s recipe is a Dukkah Chicken Salad.
Dukkah Chicken Salad
Adapted from the recipe of Lee Chan’s World Food Tour and prepared by Imtiyaaz Hart
Aromatic chicken on a bed of fresh salad with bursts of bright pomegranate and salty pistachios. This recipe is sure to become a lunchtime favourite.
Prep time: 20 minutes
Cooking time: 15 minutes
3 chicken tenderloins
1 tbsp olive oil, plus 100 ml extra
4 cherry tomatoes, chopped
½ cucumber, chopped
½ red onion, sliced
1 tbsp pomegranate seeds
2 tbsp flaked almonds
A handful of mint leaves
A handful of coriander leaves
A handful of parsley leaves
1 tsp seeded mustard
1 tsp honey
½ orange, rind grated, juiced
2 tbsp white vinegar
Goat’s cheese, crumbled, to garnish
Coat chicken tenderloins in a little of the dukkah.
Cook the chicken in 1 tablespoon of oil on a barbecue or frying pan over low heat, turning to prevent the dukkah from burning, for 5–7 minutes, until cooked through.
Combine tomato, cucumber, pistachios, red onion, pomegranate seeds, almonds, mint, coriander and parsley.
To make the dressing,
whisk together the mustard, honey, orange rind and juice, and vinegar. Season
with salt and pepper. Stir in olive oil and drizzle over salad. Garnish with
goat’s cheese, then top with chicken and serve.