For the perfect finish, drizzle this spiced chicken and roast carrot salad with mint yoghurt dressing and toasted pepitas.
- Preheat oven to 200C. Line 2 baking trays with baking paper. Place the carrots on 1 lined tray. Drizzle with 1 teaspoon of the oil. Season. Roast for 20 mins or until tender.
- Meanwhile, place the pepitas in a small bowl. Drizzle with 1 teaspoon of the remaining oil and sprinkle with 1/2 teaspoon paprika, 1/2 teaspoon cumin and half the turmeric. Spread over remaining lined tray. Bake for 5 mins or until toasted.
- Combine the chicken with the remaining oil, paprika, cumin and turmeric in a large bowl. Preheat a barbecue grill or chargrill on medium. Cook the chicken for 5 mins each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.
- Reserve half the mint. Finely chop the remaining mint. Place in a bowl with the yoghurt, tahini and lemon juice and stir to combine. Season.
- Combine the chicken, carrots, chickpeas, coriander and reserved mint in a large bowl. Divide among serving plates. Drizzle with the yoghurt mixture and sprinkle with pepitas to serve.
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Food Storage Container Set
Food Storage Container Set
Cutting Board Set