Moroccan Salad – Australian Nutrition Centre

Moroccan Salad

by Jacqui Shears

Ingredients

  • 1kg Chicken Breast
  • 1 Tin Brown Lentils
  • Olive Oil
  • Moroccan Seasoning
  • 2 cups Spinach leaves
  • 1 Zucchini sliced
  • 1 Large sweet potato, thinly sliced
  • 1/2 cup natural Greek Yoghurt
  • 2 tsp Lemon Juice
  • 1 tsp Garlic
  • Chilli Flakes
  • Salt & Pepper

Method

  1. Season Chicken in Moroccan seasoning. Drain and wash lentils.
  2. Oil BBQ hot plate (or frypan)
  3. Cook Chicken Breast for 6-8 minutes or until cooked
  4. Add in Sweet Potato slices and cook until tender
  5. Add Zucchini and Brown Lentils and toss to combine
  6. Add Spinach leaves and allow to wilt through
  7. Remove form heat

Sauce

  1. Put Greek Yoghurt in a bowl
  2. Add 2 tsp Lemon juice, mix well
  3. Stir in Garlic & Chilli, Salt & Pepper to taste
  4. Serve drizzled over salad

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