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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
Spiced chicken and carrot salad with mint yoghurt dressing and toasted pepitas, a deliciously flavorful dish.
Ingredients:
  • 2 bunches Dutch carrots, ends trimmed
  • 18.20 gm olive oil
  • 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
  • 21.00 gm lemon juice
  • 400g can chickpeas, rinsed, drained
  • 125.00 ml coriander leaves
Instructions:
  • Preheat the oven to 200C. Line 2 baking trays with baking paper. Arrange the carrots on one of the lined trays, drizzle with 1 teaspoon of oil, season, and roast for 20 minutes until tender.
  • Place pepitas in a small bowl and drizzle with 1 teaspoon of the remaining oil, sprinkle with 1/2 teaspoon paprika, 1/2 teaspoon cumin, and half the turmeric. Spread on lined tray and bake for 5 mins or until toasted.
  • In a large bowl, mix the chicken with the remaining oil, paprika, cumin, and turmeric. Preheat a barbecue grill or chargrill to medium heat. Grill the chicken for 5 minutes on each side or until cooked through. Remove from the grill and cover with foil. Let it rest for 5 minutes, then thinly slice before serving.
  • Set aside half of the mint. Finely chop the rest of the mint. Mix it in a bowl with yogurt, tahini, and lemon juice. Stir well to combine. Season to taste.
  • Mix the chicken, carrots, chickpeas, coriander, and reserved mint in a large bowl. Serve on plates, drizzle with the yogurt mixture, and sprinkle with pepitas.

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