- 2 oranges
- A 10g pot of dukkah
- A 250g pack of chicken breast mini fillets
- 3 carrots
- 2 beetroot
- 1 mini romaine lettuce
- 2 tsp caraway seeds
- A handful of flat leaf parsley
- 1 tsp Demerara sugar
- 1 tbsp + 2 tsp olive oil
- ½ tsp sea salt + extra for seasoning
- 100 ml cold water
- Freshly ground pepper
- Baking tray
- Foil
- Bowl
- Pan with a lid
- 1.
Purple stain ^ Your beetroot may leave its mark on your chopping board. Fear not – rubbing lemon juice and salt into your board should get rid of any stains.
- 2.
Heat your oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with foil and brush with 2 tsp olive oil. Finely grate the zest from the oranges.
- 3.
Combine the dukkah with half the orange zest, 1 tbsp olive oil and ½ tsp sea salt in a bowl. Dip the chicken fillets in the mixture to coat and put them on the baking tray. Roast for 15-20 mins till cooked through – the juices should run clear when a skewer is inserted.
- 4.
Peel the carrots and beetroot and cut into thin sticks. Place in a small pan. Squeeze the juice from 1 of the zested oranges and add to the pan. Cut away the skin from the other orange with a serrated knife. Cut the orange into thin slices and set aside.
- 5.
Remove the leaves from the parsley and set aside. Finely chop the stems and add to the pan.
- 6.
Add the remaining orange zest and 2 tsp caraway seeds to the pan. Pour in 100ml water. Bring to the boil, cover and simmer for 5 mins.
- 7.
Remove the lid, stir in 1 tsp sugar and cook for 2 mins till most of the liquid has evaporated and the mixture is slightly sticky. Stir in the orange slices. Season with some salt and pepper.
- 8.
Separate the romaine leaves and divide between a couple of plates. Spoon the carrot and beetroot salad onto the plates and add the chicken pieces. Scatter over the parsley leaves to serve.