Tunisian Roasted Carrot and Chicken Salad with Crispy Pitas

Steps

1. oven to 225°C. Line an oven tray with baking paper.
2. Cut carrots in half lengthways, then diagonally into 1cm thick slices. Toss with first measure of Tunisian tabil spice mix, olive oil and honey on prepared tray. Season with salt and pepper and roast for 18 minutes.
3. When carrots have about 8 minutes cook time remaining, add the pita bread and toss with carrots. Cook until pitas are crispy and carrots are caramelised and cooked through.
4. Pat chicken dry with paper towels, cut into 2cm cubes and toss with second measure of spice mix and lemon zest in a bowl. Heat a drizzle of olive oil in a fry-pan on medium heat. Season chicken with salt and cook for 2–3 minutes or until browned all over and cooked through. Set aside.
5. Remove carrots from the oven and allow to cool slightly for 3 minutes. While carrots are cooling, toss feta (if using), dates, tomato, baby spinach leaves and coriander in a bowl.
6. Toss carrots and cooked chicken gently through the salad. Drizzle over extra-virgin olive oil, lemon juice and season to taste with salt and pepper.
7. Divide Tunisian roasted carrot and chicken salad between plates.