Mix together marinade ingredients in a small bowl; add chicken and coat it in the marinade, set aside.
In a pan spritzed with nonstick spray, cook tomatoes and corn over high heat until slightly charred.
Place lettuce in a bowl and top with marinated chicken, tomatoes and corn, chopped pepper and black beans.
Sprinkle with cheese and chips.
In a small dish, combine all of the dressing ingredients with 1 teaspoons water.
Serve dressing alongside salad for easy dipping.
Enjoy!
Toss veggies and herbs together in a large salad bowl.
Whisk dressing ingredients in a small bowl (or whirl in a blender like I did) until sugar is dissolved.
Gently toss salad with dressing. Top with chopped nuts and serve.
Toss the carrots in the olive oil along with the spices.
Arrange the carrots in a single layer on a baking sheet.
Roast in a preheated 400F oven until tender, about 20-30 minutes, turning them once in the middle.
Simmer the quinoa in the water along with the spices until the water is absorbed, about 20 minutes.
Mix the carrots, quinoa, chickpeas, onion, raisins, pine nuts and parsley in a bowl.
Mix the olive oil, lemon juice and zest, moroccan spice blend, salt and pepper in a small bowl and then toss the salad in it.
tsp oil.
Mix Moroccan seasoning and 2 tsp oil
In a bowl, combine lamb, oil and spice mix, tossing to coat. Set aside for 20 mins to marinate.
Place a large frying pan over high heat. Cook lamb for 5-6 mins, stirring occasionally, until cooked through.
Meanwhile, combine cucumber, tomato, onion and mixed salad greens in a large bowl.
Top each flatbread with salad and lamb. Serve drizzled with tzatziki.
epper.
TO PREPARE THE SALAD:
Toast quinoa in a
Sprinkle the lamb with Moroccan seasoning and fry on medium in olive oil for 6-10 minutes.(until just cooked).
Combine salad leaves, rocket, mint, tomato, onion, cucumber and capsicum and dress with olive oil and lemon juice.
Put generous amounts of lamb and salad into the lavish bread and wrap. Serve immediately.
o the pan, add the Moroccan seasoning and cook, stirring, for
owl; toss gently.
Serve salad topped with sliced lamb and
Toss sweet potatoes with 1 tbsp oil. Season. Heat a large frying pan over medium heat. Saute sweet potatoes for 7-8 mins, or until tender. Set aside.
Toss beef with Moroccan seasoning and 2 tsp oil. Cook over high heat for 1-2 mins, or until seared. Add to sweet potatoes and cover with foil. Wipe pan clean.
Cook halloumi over medium heat for 30 seconds on each side, or until browned. Toss with sweet potato mixture, lentils, arugula and onion. Whisk together remaining oil, lemon juice and garlic. Toss with salad.
prinkle with parsley. Serve with salad and lemon wedges.
Whisk yogurt, cream, mint and horseradish in a medium bowl. Cover with plastic wrap. Refrigerate until ready to serve.
Sprinkle both sides of lamb steaks with spice mix. Heat oil in a large skillet on high heat. Cook lamb, in batches, for 2-3 mins each side for medium doneness. Transfer to platter. Cover with foil and let stand for 5 mins. Slice.
Toss cucumbers, tomatoes, chickpeas, arugula and lamb in a large bowl. Season with salt and pepper. Divide salad among small serving bowls. Drizzle with dressing. Serve.
Heat the oil in a large pan or wok, preferably non-stick; add the garlic and onion and stir-fry for 1 minute.
Stir in the frozen vegetables, eggplant, chick peas and Moroccan spice mix and stir-fry for 6-7 minutes.
Meanwhile in a small bowl combine the yoghurt, mint, honey and cumin.
Toss the spinach leaves through vegetables, spoon onto a serving plate and drizzle with the dressing.
Serve immediately.
Notes: Moroccan spice mix is available in the herb and spice section at the super market.
shallow dish, combine the Moroccan spice mix, lemon zest and
br>ENJOY!
NOTE: Because recipes need exacting amounts it was
Bring stock, ras-el-hanout and garlic to a boil. Reduce heat to medium. Add chicken, cover and simmer for 5 mins. Set aside, covered.
Meanwhile, toss together mixed greens, mint, tomatoes, pepper and chickpeas. Remove garlic from stock and chop finely. Whisk together with olive oil and vinegar. Season. Toss with salad.
To make the tahini dressing, whisk together tahini and plain yogurt. Set aside.
Remove chicken from stock and slice thinly. Toss with salad. Drizzle tahini dressing over top. Serve with Turkish bread, if desired.
DRESSING:
Days ahead. Combine all the ingredients for the dressing and refrigerate overnight.
SALAD:
The day before you wish to serve.
Place all the vegetables, except for the lettuce, in a large bowl.
Toss with enough dressing to coat well.
Cover and refrigerate.
Serve on a bed of greens,along with Couscous and warm grilled pita bread.
Pass more dressing if any left over.
oth sides of vegetables with Moroccan marinade.
Lay vegetables on
Place couscous and currants in a heatproof bowl. Stir in 1 tbsp oil to coat grains then pour in 1/2 cup boiling water. Set aside, covered, for 5 mins, until water is absorbed then fluff grains with a fork.
Whisk remaining oil, lemon zest, lemon juice and spice mix together. Stir into couscous along with remaining ingredients and season to taste. Serve with salad and lemon wedges.
n half. Serve with orzo salad and chutney.