Moroccan Carrot & Chicken Salad

Prep Time
Cook Time
Ready In

"From our Sunday newspaper The Sunday Times. Times are estimated. Please note that I have had to guess the weight for the baby carrots, broccolini and kale as zazz is not longer accepting it by the bunch but required a weight."

Original recipe yields 4 servings


  • Serving Size: 1 (187.5 g)
  • Calories 316.4
  • Total Fat - 18.2 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 129.5 mg
  • Sodium - 683.4 mg
  • Total Carbohydrate - 18.4 g
  • Dietary Fiber - 2.5 g
  • Sugars - 2.1 g
  • Protein - 19.4 g
  • Calcium - 41.3 mg
  • Iron - 3.5 mg
  • Vitamin C - 5.8 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to 200C/180C fan forced.

Step 2

Line a baking tray with baking paper.

Step 3

Combine harissa, 1 teaspoon cumin and 1 teaspoon oil in a large bowl and add carrots and toss until well coated and then place on prepared tray and bake for 25 minutes or until golden and tender.

Step 4

Meanwhile, heat remaining 1 teaspoon oil in a large deep frying pan or wok over medium to high heat. Cook the garlic and remaining 1 tsp cumin, stirring, for 30 seconds, until aromatic and then add broccolini and 2 tablespoons water and cook, stirring, for 1-2 minutes or until almost tender.

Step 5

Add kale and cook, stirring, until just wilted and then add the quinoa, chicken, currants, pepitas, sunflower seeds and lemon juice and toss until combined and warmed through and season to taste.

Step 6

Pile salad onto a serving platter and top with roasted carrots and dollop with labneh.

Tips & Variations

No special items needed.