Honey-Sesame Chicken Salad
with Babaganoush
Make space for this colourful salad in your dinner rotation. With honey-coated chicken, crunchy sesame seeds and bountiful root veggies, this meal will change the way you look at veggies!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
beetroot
1
zucchini
1
carrot
1 portion
cauliflower
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
2 clove
garlic
1 sachet
sesame seeds
(Contains: Sesame; May be present: Milk, Peanuts, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut, Gluten, Wheat, Almond.)
1 packet
chicken thigh
1 bag
spinach & rocket mix
1 packet
babaganoush
(Contains: Eggs; May be present: Milk, Macadamia, Walnut, Almond, Cashew.)
Not included in your delivery
olive oil
2 tsp
plain flour
(Contains: Gluten, Wheat;)
¼ tsp
salt
1 tbs
honey
1 drizzle
white wine vinegar
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the beetroot into small cubes. Thinly slice the zucchini and carrot into rounds. Roughly chop the cauliflower into florets. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 25-30 minutes. TIP: Beetroot stays firm when cooked. It’s done when you can pierce it with a fork.
While the veggies are roasting, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a plate.
In a medium bowl, combine the plain flour, sesame seeds, the salt, a pinch of pepper and a drizzle of olive oil. Add the chicken thigh and toss to coat.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken, turning occasionally, until browned and cooked through, 10-14 minutes. Meanwhile, finely chop the garlic. In the last minute of cook time, add the honey and garlic to the pan and turn the chicken to coat. Remove from the heat.
In a large bowl, combine the roasted veggies, spinach & rocket mix and a drizzle of white wine vinegar. Toss to combine and season to taste.
Slice the chicken. Divide the roast veggie salad between plates. Top with the honey-sesame chicken (plus any resting juices!). Sprinkle over the flaked almonds. Serve with the babaganoush.
