Roasted carrot & chicken salad

This is one of those salads that you could just live on!

A perfect one-dish lunch, dinner or picnic dish that you can effortlessly cook in the combi all in the same pan.  Less mess, washing up and really only three stages.  Another fantastic thing about the combi is that you can be doing other things while these elements are cooking.  You don’t have to be worrying about forgetting what is on the stove, it burning or boiling dry.

Another one of my salads that will become a favourite, remember to use other things in it that you may have on hand or something you need to eat up in the fridge.

Ingredients:  Serves 4-6

3 large carrots, peeled and cut into julienne sticks
1 cup freekah, washed thoroughly
1¼ cups chicken or vegetable stock
1 large chicken breast, trimmed and cut open on thick side
¼ cup currants
bunch of fresh asparagus, cut into thirds
handful of fresh parsley and coriander, chopped
Juice and rind of one lemon
Salt and pepper to taste
Sunflower kernels, nuts or seeds of choice to sprinkle

Method:

1. Line a sold tray with baking paper, toss carrots in a little olive oil and roast in combi @ 200°C for approximately 20 minutes until soft.
2. Slide out of tray onto a rack to cool.
3. Now add the drained grains to the same tray, cover with stock and cook on 100°C steam only for 20 minutes.
4. In the last two minutes, open the steam oven and add the asparagus.  Close the door to cook.
5. Remove from steam oven, stir through the lemon zest and juice and scrape into a serving bowl.
6. Reset the steam oven at a lower temperature to cook the chicken breast here. Slice on the angle when cool and set aside.  Don’t overcook, it is easier to add another minute if need be.
7. Combine all the ingredients together, toss well and add fresh herbs and currants.
8. Sprinkle with seeds and serve.