RECIPE

Pea, Mint & Feta Chicken Salad

SERVES: makes 2 big serves

COOKING TIME: 40-45 MINUTES

A cosy, satisfying dish that layers sweet roasted eggplant with rich tomato-beef sauce and parmesan. Perfect for a nourishing weeknight meal.

Ingredients

Salad

  • 2 chicken breasts
  • 2 tbsp Moroccan Magic spice blend
  • Olive oil and sea salt, for baking
  • 1 cup frozen peas
  • 1 bunch broccolini, trimmed
  • ½ cup crumbled feta
  • ⅓ cup pepitas (pumpkin seeds)
  • Handful of fresh mint leaves
  • Pinch of chilli flakes
  • A few sprigs of fresh dill

Dressing

  • 1 tbsp Dijon mustard
  • Juice of 1 lemon
  • 2 tbsp honey
  • Olive oil,

Method

  1. Bake the chicken: Preheat oven to 180°C. Rub chicken with Moroccan Magic, olive oil, and salt. Bake for 20–25 minutes, or until golden and cooked through. Slice once slightly cooled.
  2. Blanch the greens: Boil peas and broccolini for 1–2 minutes until bright green, then rinse under cold water.
  3. Make the dressing: Whisk together Dijon mustard, lemon juice, honey, and olive oil until smooth and glossy.
  4. Toss together: In a large bowl, combine the peas, broccolini, mint, dill, feta, pepitas, chilli flakes, and sliced chicken. Pour over the dressing and toss gently to coat. Serve fresh.
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Moroccan Magic Spice

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