Enjoy a delicious fresh salad, inspired by vibrant Moroccan flavours. This salad is filling enough to be a meal on its own. Simple, gorgeous and super tasty.
Ingredients: – Serves 4
• 4 x chicken breasts
• 500g butternut pieces
• 1 x tin chickpeas – drained
• 2 tbsp. olive oil
• 250g baby spinach leaves
• ½ cucumber – slices peeled with a potato peeler
- 1 carrot – slices peeled with a potato peeler
- 1 spring onion – sliced
• 1 x small bunch coriander
• 1 x 175ml natural yogurt
• 1 x tsp. sesame seeds
• 1 x lemon
• 1 x chilli – optional
- Olive oil – just a drizzle
Spice rub for chicken
• 2.5 tsp. ground coriander
• 2.5 tsp. ground cumin
• 1.5 x tsp. paprika
• 1 x tsp. salt
Recipe –
• Preheat oven 180 degrees C
• Mix spice rub ingredients together
• Coat the chicken breast in the spice rub
• Place butternut, drained chickpeas and chicken breasts in a roasting dish, coat well with olive oil and any left over spice rub
• Roast for 40 – 50 minutes or until chicken is cooked and butternut a little caramelised
• Place baby spinach, long cucumber slices, ripped up coriander leaves only, chopped chilli onto a large platter
• Once chicken and butternut is cooked, slice the chicken and allow the chicken and butternut to cool
• Place the sliced chicken and butternut on the greens
• Sprinkle with sesame seeds
• squeeze half a lemon into the yogurt with a pinch of salt and pepper and mix then add some dollops of fresh yogurt over the top
• Squeeze over the juice of the other half of lemon and add a drizzle of olive oil
THE INTREPID CHEF 