Name: Roast carrot and chicken salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 bunch baby (dutch) carrots, trimmed, halved lengthwise; 2 large carrots, thickly sliced diagonally; 1 medium red onion, cut into thin wedges; 1 teaspoon cumin seeds; 2 tablespoon vegetable or olive oil; 2 cup thickly shredded cooked chicken; 2 tablespoon chopped flat-leaf parsley; 1/3 cup blanched almonds, toasted, chopped; 1 small bunch watercress, trimmed; 1/4 cup bought honey mustard dressing

Roast carrot and chicken salad

Serves 4

Prep

10M

Cook

25M

Total

35M

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Ingredients

1 bunch baby (dutch) carrots, trimmed, halved lengthwise

2 large carrots, thickly sliced diagonally

1 medium red onion, cut into thin wedges

1 teaspoon cumin seeds

2 tablespoon vegetable or olive oil

2 cup thickly shredded cooked chicken

2 tablespoon chopped flat-leaf parsley

1/3 cup blanched almonds, toasted, chopped

1 small bunch watercress, trimmed

1/4 cup bought honey mustard dressing

Method

1.Preheat oven to 220°C (200°C fan-forced). Line a large baking tray with baking paper. Place carrot, onion, cumin seeds and oil on prepared tray; toss to coat. Season to taste. Bake for 25 minutes or until browned and cooked.

2.Place chicken, parsley, almonds and watercress in a large serving bowl. Add carrot mixture and dressing; toss to combine. Serve warm.

You’ll need 1/2 large barbecued chicken. Replace cumin seeds with fennel seeds, if desired.
Note

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Ingredients

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