Chicken & car­rot salad with chia dress­ing - - COOK IT NOW! -

serves 4 | prep 20 mins

60g baby spinach 4 large car­rots, peeled, cut into noo­dles us­ing a spi­raliser 2 zuc­chini, cut into noo­dles us­ing a spi­raliser 12⁄ bar­be­cue chicken, skin and bones re­moved, meat shred­ded 80g goat’s cheese, crum­bled 11 ⁄ 2 tbs harissa paste 45g ( 13⁄ cup) wal­nuts, toasted 75g pun­net pome­gran­ate seeds

chia dress­ing

125ml ( 12⁄ cup) fresh lemon juice 80ml ( 13⁄ cup) olive oil 2 gar­lic cloves, finely chopped 11 ⁄ 2 tbs black chia seeds

1 For the chia dress­ing, whisk the lemon juice, olive oil, gar­lic and chia seeds to­gether in a small bowl. Sea­son. 2 Ar­range the spinach leaves on a large plat­ter. Top with the car­rot, zuc­chini, chicken and goat’s cheese. Dot with harissa paste. Sprin­kle with the wal­nuts and pome­gran­ate seeds. Driz­zle with the chia dress­ing and serve. PER SERVE • 42g pro­tein • 40g fat (8g sat­u­rated fat) • 13g carb • 19g di­etary fi­bre • 607 Cals (2531kj)

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