Ingredients
- 2 teaspoons harissa paste
- 2 teaspoons ground cumin
- 2 teaspoons olive oil
- 1.5 kilograms carrots (baby carrots, trimmed, scrubbed (2 bunches carrots was specified we call them Dutch carrots)
- 3 garlic cloves, thinly sliced
- 400 grams broccolini (cut into 4cm lengths, thick stems halved, 2 bunches was specified)
- 200 grams kale, chopped (trimmed, 1 bunch was specified)
- 290 grams cooked quinoa (1 1/2 cups)
- 175 grams cooked chicken meat (1 cup, shredded barbecued chicken, skin and fat removed)
- 1 tablespoon currants
- 1 tablespoon pepitas
- 1 tablespoon sunflower seeds
- 1 tablespoon fresh lemon juice
- 75 grams labneh (drained)
How to Make
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Step 1: Preheat oven to 200C/180C fan forced.
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Step 2: Line a baking tray with baking paper.
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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.
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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.
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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.
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Step 6: Pile salad onto a serving platter and top with roasted carrots and dollop with labneh.
We hope you enjoy this recipe!
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