For the perfect finish, drizzle this spiced chicken and roast carrot salad with mint yoghurt dressing and toasted pepitas.

Prep Time : 0:20 | Cook Time : 0:20 | Total Time : 0:40 | Serving : 4 person.

Ingredients

• 2 bunches Dutch carrots, ends trimmed

• 1 tablespoon olive oil

• 1/3 cup (65g) pepitas (pumpkin seeds)

• 2 teaspoons smoked paprika

• 2 teaspoons ground cumin

• 1/2 teaspoons ground turmeric

• 2 Coles RSPCA Approved Chicken Breast Fillets

• 1 cup mint leaves

• 1/3 cup (80ml) Greek-style yoghurt

• 2 teaspoons tahini

• 1 tablespoon lemon juice

• 400g can chickpeas, rinsed, drained

• 1/2 cup coriander leaves

Method

• Step 1

  Preheat oven to 200C. Line 2 baking trays with baking paper. Place the carrots on 1 lined tray. Drizzle with 1 teaspoon of the oil. Season. Roast for 20 mins or until tender.

• Step 2

  Meanwhile, place the pepitas in a small bowl. Drizzle with 1 teaspoon of the remaining oil and sprinkle with 1/2 teaspoon paprika, 1/2 teaspoon cumin and half the turmeric. Spread over remaining lined tray. Bake for 5 mins or until toasted.

• Step 3

  Combine the chicken with the remaining oil, paprika, cumin and turmeric in a large bowl. Preheat a barbecue grill or chargrill on medium. Cook the chicken for 5 mins each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.

• Step 4

  Reserve half the mint. Finely chop the remaining mint. Place in a bowl with the yoghurt, tahini and lemon juice and stir to combine. Season.

• Step 5

  Combine the chicken, carrots, chickpeas, coriander and reserved mint in a large bowl. Divide among serving plates. Drizzle with the yoghurt mixture and sprinkle with pepitas to serve.