Double Chermoula Chicken & Crouton Salad
with Roasted Pumpkin, Almonds & Garlic Aioli
Who doesn’t like a bit of char on their chicken? This one gets a generous coating of our punchy chermoula spice blend before it crisps up in the pan until golden. Finish it off with a bowl of roasted veggies and crunchy croutons for an outstanding pairing of flavours.
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Ingredients
1
Red Onion
1
Peeled Pumpkin Pieces
1
Garlic & Herb Seasoning
1
Wholemeal Panini
(Contains Gluten, Soy; )
2
Chicken Breast
(May be present Gluten, Soy. )
1
Chermoula Spice Blend
1
Mixed Salad Leaves
1
Garlic Aioli
(Contains Egg, Soy; )
Not included in your delivery
1
olive oil
honey
white wine vinegar
Nutrition Values
Instructions
• Preheat oven to 220°C/200°C fan-forced. Cut onion (see ingredients) into wedges. Place peeled pumpkin pieces and onion on a lined oven tray. • Add garlic & herb seasoning, a pinch of salt and a drizzle of olive oil. Toss to combine. • Spread out evenly, then roast until tender, 12-15 minutes.
• Cut or tear wholemeal panini into bite-sized chunks. • Place croutons on a second lined oven tray, drizzle with olive oil and season with salt and pepper. Add flaked almonds to the side of the tray. • Bake until golden, 5-7 minutes.
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Meanwhile, cut chicken breast into strips. In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add chicken strips and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned and cooked through, 3-4 minutes each side. • Remove pan from heat, add the honey and toss to combine.
TIP: The chicken is cooked when it is no longer pink inside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Meanwhile, cut chicken breast into strips. In a large bowl, combine chermoula spice blend and a drizzle of olive oil. Add chicken strips and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey and toss to combine.
TIP: Chicken is cooked through when it is no longer pink inside.
• In a large bowl, combine mixed salad leaves, roasted veggies, croutons and a drizzle of white wine vinegar and olive oil. • Divide crouton salad between bowls. Top with chermoula chicken and toasted almonds. • Drizzle over garlic aioli to serve. Enjoy!