MOROCCAN VEGETABLE SALAD
PREPARATION: 20min ~ COOK: 30min ~ READY IN: 1hr
1 beetroot, cut into wedges
1 cup pumpkin, diced
3 shallots, peeled and quartered
2 heaped tbsp KEEN'S Mustard Powder
1 packet Barilla Orecchiette Pasta, cooked
6 chicken tenderloins
1 cup pearl couscous
1⁄2 cup chickpeas
1 bunch coriander, roughly chopped
1 bunch flat leaf parsley, roughly chopped
1 bunch mint, roughly chopped
10 cherry tomatoes, halved
1 lemon, juiced
1 bottle Hillfarm Canola Garlic Infused Oil
1⁄4 cup Persian fetta
- Preheat oven to 180 degrees celsius wrap the beetroot, pumpkin (add KEEN'S Mustard Powder to the parcel with the pumpkin), and shallots in separate foil parcels with a drizzle of oil and pinch of salt. Bake the vegetables for approximately 30 minutes.
- Drizzle some oil over your chicken tenderloins and in a hot frypan cook until golden, and set aside.
In a separate bowl combine, pearl couscous, pasta, chickpeas, parsley, coriander, mint, cherry tomatoes, lemon juice, oil and 1⁄2 tsp of KEEN'S Mustard Powder. Mix well to combine.
- Take the vegetables out of the oven and combine with the rest of the ingredients. Add the chicken and combine all ingredients.
- To plate top with Persian fetta, parsley and coriander.