The Eastern Feast: Moroccan Salad

Delicately fragrant and subtly spiced, this Moroccan Chicken Salad captures the exotic flavours and aromatic heat of North Africa. Dromona’s cool and creamy Mature Cheddar liberally sprinkled on top brings together all the essential flavours of the succulent chicken and salad drizzled with bittersweet dressing. This dish has been specially created for sharing between four people for lunch or supper.

Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes

PREPARATION TIME:

20 minutes

COOKING TIME:

20 minutes

TOTAL TIME:

40 minutes

Ingredients

4 skinless chicken fillets

For the dressing:

1 tablespoon olive oil

1 garlic clove, crushed

1 teaspoon of ground cumin

1 teaspoon of ground coriander

1 teaspoon of cinnamon

For the sweet beetroot salad:

2 cooked beetroots, peeled and diced
1 small chilli, deseeded and finely chopped
60g dried cranberries
50g pomegranate seeds
100g baby salad leaves
40g pistachio nuts
2 tablespoons finely chopped parsley
200g Dromona grated mature cheese

Made for sharing:

Salad never tasted so good. Watch the faces of your family as the flavours of this eastern feast do the talking. They’ll be asking for seconds! #Greatfoodmoments.

How It’s Done:

In a bowl, mix together olive oil, garlic, cumin, coriander and cinnamon. Add the chicken and coat in the spices. Allow to marinate for at least 20 minutes.
Cook the chicken in a hot oven for 15-20 minutes until thoroughly cooked while you make the salad.

For the sweet beetroot salad:

For the dressing, mix all the ingredients together and season.
Place the beetroot, chilli, cranberries, pomegranate seeds, salad leaves, pistachio nuts and grated mature cheddar cheese into a bowl. Add the dressing and toss gently.
To serve, arrange the salad equally onto 4 plates. Top with sliced chicken and serve with warm crusty bread.