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This beautiful chicken salad recipe is the perfect healthy lunch.
Place carrots in a baking dish rub with a Tblsp of olive oil then toss with harrissa, season with a pinch or 2 of salt. Roast at 180c till golden and a little burnt at the tips and tender. (nobody likes crunchy buggs bunny carrots!) Allow to cool, room temp.
Combine all ingredients along with a pinch of sea salt and crack of pepper. Toss till all combined.
Arrange salad on 4 decorative bowls or plates. Alternatively you could leave out the chicken and serve as an accompaniment to a roast dinner.
Zest the orange with a micro-plane
Cut orange in half and sear the cut side in a hot non-stick pan for about 5 mins till caramelized.
Squeeze out 3 Tblsp of juice from the caramelized orange and whisk in 1 tspn of the zest along with the vinegar and a pinch of salt.
Whisk in the olive oil.
Dressing will keep fine in the fridge for about 4 days.?
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