moroccan roast salad

Serves 2

Poppy cooks...

1. Preheat oven to 190ºC.
   
   
2. Place
   5 carrots, sliced into discs,
   1.5 tablespoons raw honey,
   1 tablespoon olive oil and
   pinch of celtic sea salt on a baking tray and bake for 30 minutes or until slightly caramelised.
   
   
3. In a freezer bag marinade chicken by combining
   500g chicken tenderloins,
   2 teaspoons ground sweet paprika,
   2 teaspoons ground coriander,
   2 teaspoons olive oil and
   pinch of celtic sea salt + cracked black pepper.
   
   
4. While carrots are still baking, make salsa verde by blending
   handful parsley,
   1/4 lemon, juiced,
   1.5 tablespoons olive oil,
   1.5 tablespoons filtered water,
   pinch of celtic sea salt + cracked black pepper in a small blender to ensure a smooth consistency.
   
5. Once the carrots are cooked, combine with
   two large handfuls of spinach,
   2 sprigs of parsley, minced,
   1/4 lemon, juiced.
   
   
6. Pan fry chicken until cooked, adding a little olive oil if necessary.
   
   
7. Serve carrot salad, place sliced or shredded chicken on top, then sprinkle
   2 teaspoons currants and
   2 teaspoons pepitas over each serve and drizzle with salsa verde.