Dukkah-crusted chicken and roast chickpea salad
Dukkah-crusted chicken and roast chickpea salad
Ingredients
Roast chickpea salad
- 2 x 400g cans chickpeas
- 80ml (1/3 cup) extra virgin olive oil
- 1 lemon, zested, juiced
- 1 tsp Dijon mustard
- 1 bunch flat-leaf parsley, leaves picked
- 1/2 bunch coriander, leaves picked
- 1/4 cup small mint leaves
- 1/2 red onion, thinly sliced
- 200g grape tomatoes, halved
Dukkah
- 70g roasted unsalted cashews
- 70g pistachios
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp sesame seeds
- 1 tsp salt flakes
Other
- 2 egg whites, lightly beaten
- 500g chicken tenderloins
- Olive oil, to shallow-fry
- 150g soft goat's cheese, crumbled
- Lemon cheeks, to serve
Instructions
- 1
Preheat oven to 200C. To make salad, drain and rinse chickpeas, then pat dry with paper towel. Tip into a large roasting pan, drizzle with 2 tablespoons oil and scatter with lemon zest. Toss to combine, then roast for 15 minutes or until golden.
15 min - 2
Meanwhile, to make dukkah, process all ingredients in a food processor until ground. Tip onto a tray. Makes 1 1/4 cups.
- 3
Place egg whites in a large bowl and add chicken. Using your hands, toss well to ensure each tenderloin is coated with egg white. Working with one tenderloin at a time, place on tray and turn to coat well in dukkah.
- 4
Heat 1cm oil in a large frying pan over medium heat. Cook half the coated tenderloins for 2 minutes each side or until golden and cooked through (exact cooking time will depend on size of tenderloins). Drain on paper towel. Wipe pan clean and repeat with another 1cm oil and remaining tenderloins.
2 min - 5
To finish salad, whisk lemon juice, mustard and remaining 2 tablespoons oil in a small bowl, then season with salt and pepper. Tip warm chickpeas into a large bowl, add herbs, onion, tomatoes and dressing, and toss gently to combine. Spoon salad over a platter, then top with crusted chicken and scatter with goat's cheese. Serve with lemon cheeks.