Orange Roasted Carrot Chicken Salad

Orange Roasted Carrot Salad

Serves: 2

Ingredients

For the Carrots

• 2 large carrots, cut in half then into matchsticks( It's really nice with sweet potato matchsticks as well- or mix the two! )

• 1tbsp olive oil

• 1 1/2 tsp ground cumin

• 1 tsp ground coriander seeds

• 1/2tsp chilli powder

• 1 garlic clove, minced

• seasoning

For the Salad

• 1 large avocado, sliced

• 25g walnuts, crushed and toasted

• 50g watercress

• half a small red onion, sliced

• pomegranate and greek eighty to serve

For the Dressing

• 1tbsp caster sugar

• 1 small garlic clove, minced

• 1/4 tsp dijon mustard

• 2 tbsp extra virgin olive oil

• 1/8 tsp honey

• 1 tbsp lemon juice

For the Roast Chicken*

• Chicken fillets or one small chicken

• 60ml orange juice

• 1tbsp honey

• 1tbsp hot sauce ( I used Encona )

• 2 garlic cloves, minced

• Inch ginger, grated

• Grated zest of one orange

• seasoning and basil to serve

* You can marinate the chicken in this sauce before hand if you want even more flavoursome and succulent chicken, just make sure you remove all the liquid from the chicken before frying.

Method

- Preheat the oven to 200 degrees, fan. Line a roasting tray with tin foil. Add the carrots to the tray.

- Combine everything for the chicken together in a small bowl.

- Combine all the dressing ingredients together in a ramekin then set aside.

- Heat some oil in a medium-sized frying pan and heat over a medium-high heat. Once hot, add the chicken and fry until nicely browned all over.

- Pour in the sauce for the chicken and stir. Continue to cook the chicken until most of the sauce has reduced and clings to the chicken. Pour any excess liquid into the dressing.

- Meanwhile, Rub the oil and spices into the carrots. Pop them in the oven to cook for 30-45 minutes ( If i'm using sweet potato, I like to roast it extra long to get them slightly burn and crispy )

- Prepare the salad for the carrots by simply adding everything to a large bowl, except for the walnuts.

- Once the carrots are ready, take them out and serve on top of the salad. Pour over the dressing and briefly stir everything together. Scoop a large portion onto a plate and serve alongside the roast chicken. Sprinkle over some basil and the walnuts. Enjoy!

( I used oranges in the salad but found that the orange flavour got too overwhelming so I would replace them with red onions )