What do you mean you've never had honey carrot fries? They're the Beyoncé of foods! Versatile, hard working, gorgeous and endlessly enjoyable. Rumour has it they're performing at Coachella next year. Fingers crossed zaatar chicken and hummus dressing come out for a few numbers too, they all know how to put on a good show.
(ContainsSesame,Traces of Egg,Traces of Gluten,Traces of Milk,May contain traces of allergens)
mixed salad leaves
(ContainsRoyal Jelly, Bee Pollen, Propolis)
Preheat the oven to 220°C/200°C fan-forced. In a large bowl, combine 1/2 the honey with a drizzle of olive oil. Slice the carrots (unpeeled) into 1 cm fries and add to the honey mixture. Zest the lemon to get a pinch and add to the carrots. TIP: Add more or less zest to your taste. Season with a pinch of salt and pepper and toss to coat. Transfer to the oven tray lined with baking paper then roast on the middle oven rack for 25-30 minutes, or until tender.
While the carrots are roasting, combine the chicken thigh, zaatar, a pinch of salt and pepper and a drizzle of olive oil in a medium bowl. Heat a medium frying pan over a medium-high heat. Add the chicken thigh and cook for 2 minutes on each side, or until browned. Transfer the chicken to a second oven tray lined with baking paper and roast for a further 6-10 minutes, or until chicken is cooked through
While the chicken is roasting, slice the cucumber into 0.5 cm half-moons.
In a small bowl, mix together the hummus and water (see ingredients list). Season with salt and pepper and set aside
Juice the lemon to get 2 tsp for 2 people / 1 tbs for 4 people. In a medium bowl, combine the lemon juice, remaining honey and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season with salt and pepper and add the mixed salad leaves and cucumber. Toss to coat just before serving.
Divide the zaatar chicken and carrot fries between plates. Drizzle with the hummus dressing and serve the salad on the side.