A fresh and delicious salad, perfect for lunch or a light dinner.

Ingredients

Serves 4

For the dressing

  • Juice of 4 limes
  • 80g dried apricots
  • 2 garlic cloves
  • 2 teaspoons of sumac
  • Large pinch of chilli flakes
  • 50ml of olive oil

For the chicken

  • 2 heaped tablespoon of Clonakilty full fat natural yogurt
  • 1 tablespoon of the dressing
  • 4 chicken breasts

For the carrots

  • 1 kg of carrots, peeled and cut into bite sized chunks
  • A dash of olive oil
  • A teaspoon of maple syrup
  • Salt and pepper

For the salad

  • 250g Fregola
  • A handful of dried apricots finely sliced
  • Remainder of the dressing
  • 2 Large handfuls of spinach finely sliced
  • A bunch of mint finely sliced
  • Handful of fennel or dill finely chopped
  • A handful of almonds roasted almonds – roughly chopped

Method

  1. Blitz the dressing ingredients together.
  2. Marinate the chicken in the two heaped tablespoon of yoghurt and one tablespoon of the dressing and leave for about an hour in the fridge.
  3. Pre heat the oven to 170. Remove the chicken from the marinade and place on a roasting tray lined with parchment paper and bake in the oven for 30 minutes. Take out of the oven and leave to rest.
  4. Increase the oven temperature to 200 , toss the carrots in olive oil and maple syrup , season with salt and pepper, turn onto a lined baking tray and roast for 20-30 minutes until cooked but still having a little bite. Transfer to a large bowl and add the remainder of the dressing.
  5. Bring water and a pinch of salt to the boil in a large pot and add the fregola and cook until al dente about six minutes, then strain the fregola and run under cold water for a minute or two and leave to drain.
  6. Add the drained fregola to the carrots and dressing, add finely chopped spinach, mint and dill or fennel (reserving some herbs to garnish).
  7. Divide the fregola between 4 plates, place a chicken breast on top and garnish with mint, dill or fennel and roast almonds.