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Spiced chicken, roasted carrot and chickpea salad
Spiced chicken, roasted carrot and chickpea salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Drizzle spiced chicken and roast carrot salad with mint yoghurt dressing and toasted pepitas for a delicious finish.
Ingredients:
  • 2 bunches Dutch carrots, ends trimmed
  • 65g pepitas
  • 5.00 gm smoked paprika
  • 5.00 gm ground cumin
  • 1/2 tsp ground turmeric
  • 2 RSPCA Approved Chicken Breast Fillets
  • 250.00 ml mint leaves
  • 80ml yoghurt
  • 12.00 gm tahini
  • 125.00 ml coriander leaves
Instructions:
  • Preheat oven to 200C. Line 2 baking trays with baking paper. Arrange carrots on one tray, drizzle with 1 teaspoon of oil, season, and roast for 20 minutes until tender.
  • Place pepitas in a small bowl and toss with 1 teaspoon oil, 1/2 teaspoon paprika, 1/2 teaspoon cumin, and half the turmeric. Spread on the lined tray and bake for 5 mins until toasted.
  • In a large bowl, coat the chicken with the remaining oil, paprika, cumin, and turmeric. Preheat a barbecue grill or chargrill over medium heat. Grill the chicken for 5 minutes on each side until cooked through. Once done, transfer to a plate, cover with foil, and let rest for 5 minutes before thinly slicing.
  • Set aside half of the fresh mint leaves. Finely chop the rest of the mint leaves and mix them in a bowl with the yogurt, tahini, and lemon juice. Stir well to combine, then season to taste.
  • In a large bowl, mix together the chicken, carrots, chickpeas, coriander, and reserved mint. Distribute the mixture among serving plates, then top with the yogurt mixture and sprinkle with pepitas before serving.

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