Butterflied Moroccan chicken
Ingredients
- roasted and salted nuts, to serve
- 1 cup parsley leaves, roughly chopped
- 2 garlic cloves, crushed
- Sea salt and freshly ground black pepper
- 1 tbsp honey
- 1/3 cup lemon juice
- 2 tbsp lemon zest, finely grated
- 1/2 cup Italian parsley
- 1/2 cup fresh basil leaves
- 1/2 cup fresh mint leaves
- 2 nectarines, cut into wedges
- 100 g rocket leaves
- 1 packet mange tout peas
- 1 packet tenderstem broccoli
- 1 packet asparagus
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- For the salad blanch the 1 packet asparagus, 1 packet mange tout and1 packet tenderstem broccoli refresh in ice water and set aside.
- Place the 2 nectarines (cut into wedges), 100 g rocket, 1/2 cup mint, 1/2 cup basil and extra parsley in a bowl.
- Add the blanched asparagus, mange tout and broccoli mix to combine. Divide the salad between 4 serving plates.
- Mix all the ingredients (2 tbsp finely grated lemon zest, 1/3 cup lemon juice, 1/4 cup olive oil, 1 tbsp honey, sea salt and crushed black pepper, 2 crushed garlic cloves, 1 cup of roughly chopped parsley) together for the dressing.
- Spoon the herb and lemon dressing over the salad and serve with the lemon wedges.
- Garnish salad with roasted and salted nuts.
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