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Moroccan Summer Salad

Moroccan Summer Salad

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Morocco is one of the most diverse countries in Africa, with high mountains, sweeping deserts and rugged coastline – let’s just say it has something for everyone; as does this dinner favourite. The zesty sweet orange is paired against the peppery bitterness of rocket and the succulent chicken will melt in your mouth upon first bite. Enjoy!

Tags:Lactose freeUnder 30 Minutes
Allergens:

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
6
Ingredientsarrow down iconarrow down icon
Serving amount
2
4
6

2 tsp

mild Moroccan Spice Blend

300 g

chicken thigh

1

orange

1 unit

fennel

1 tin

chickpeas

(May be present Gluten, Lupin, Soy)

70 g

rocket

1 tbs

mint

Not included in your delivery

2 tbs

olive oil

salt

pepper

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2230 kJ
Fat25.3 g
of which saturates5.4 g
Carbohydrate32.2 g
of which sugars4.9 g
Dietary Fibre0 g
Protein41 g
Sodium0 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Pan
Knife
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, roughly chop the chicken thigh, peel and segment the orange, finely slice the fennel, wash the rocket and roughly chop the mint. In a small bowl add in the HelloFresh Moroccan spice mix and the olive oil and stir to combine, add the roughly chopped chicken to the bowl and coat well with the spice mix. Heat some oil in a pan over a medium-high heat and add the chicken, cook for 3-4 minutes on each side or until the chicken is cooked through (it’s really not good raw!). Remove from the pan and leave aside to cool.

2

To segment the orange - cut the ends off the orange so it sits flat. Remove the skin, being careful not to cut into the flesh. Hold the orange over a bowl and reserve the juice. Cut down either side of the white membrane then push gently so the segments slip out.

3

Prepare the fennel by thinly shaving the bulb with a sharp knife. Work up the stalks until they become too woody. Set aside any remaining fronds for tossing through the salad.

4

Place the orange segments, fennel, drained and rinsed chickpeas, and the washed rocket into a large salad bowl. Place the chicken into the salad bowl and toss well to combine. Dress the salad with a little olive oil and orange juice. Season well with salt and pepper.

5

Divide the salad between bowls, garnish with the chopped mint and dive into this fresh Summer salad. Did you know? Chickpeas are one of the earliest cultivated pulses; 7,500-year-old remains have been found in the Middle East.