Delicious, nutritious, gorgeous to look at and totally morish, this salad is a winner! You can serve it warm or at room temperature. I found a fantastic homemade spicy capsicum and walnut dip (at Leo’s supermarket – in the deli section) and used that as my marinade base but 2 alternative marinades are 1 tbspn harissa (I like Greg Malouf’s), 2 tbspn honey and the juice of 1/2 a lime, or 2 tspn smoked paprika, 1/2 tspn cayenne pepper, 1 tbspn brown sugar and 1 tspn olive oil. To toast the mixed seeds, either dry fry over medium heat until the pepitas start to swell or roast at 170C for about 10 minutes. It is a good idea to make more than you need and store them in a container in the fridge because they are a great addition to any salad and a healthy snack.
Moroccan Chicken Salad
3 chicken breasts, sliced into pieces
1 tbspn olive oil
pinch of salt
2 tblspn of roast capsicum dip
1/4 jap pumpkin, cut into chunks
1/2 cauliflower, shredded to make ‘crumbs’
3 baby beetroot, peeled and grated
seeds of half a pomegranate
2 tbspn each parsley, mint, coriander, chopped
1/2 cup toasted seeds (sesame, pumpkin and sunflower)
zest of half a lemon
1/4 cup olive oil
1 tbspn capsicum dip or 1 tspn harissa
1/2 tspn cinnamon
1/2 tspn cumin
juice of half a lemon
1 tspn pomegranate molasses
Marinate the chicken and pan fry until cooked through.
Put pumpkin and cauliflower in separate baking trays, spray with olive oil, season lightly and bake at 190C until golden.
Assemble pumpkin and chicken on a serving dish. Place shredded beetroot in pockets between chicken and pumpkin. Scatter over cauliflower crumbs, herbs, seeds, zest and pomegranate.
Combine dressing ingredients. Taste and adjust if need be. Drizzle over salad.