Lazy Carrot Salad
This is my super lazy take on a Moroccan Carrot Salad, served with Harissa Chicken- the perfect way to spice up your lunch! You could add some spices to make it more authentic (often cumin and coriander though it can vary recipe to recipe)- but like I say, this is my speedy/lazy version! This can easily be adapted for the whole family (just scale up the recipe accordingly)- if your child likes and/or is ready for spice then there is no need to change the recipe- for weaning infants in particular though please see the note below. To make this gluten-free use quinoa instead of cous cous.
Serves: 1
Prep: 10 Mins
Cooking Time: 30 Mins
Ready In: 40 Mins
- 1 Chicken Breast
- Harissa Paste
- Stock or water (please base quantity on the packet instructions of your grain of choice)
- 50g cous cous or quinoa (dry weight)
- 1 small carrot
- Handful of raisins
- Zest of half an orange
- Small handful of parsley
- Preheat the oven to 200C/180C Fan/ Gas 6. Place the chicken onto a baking tray, spread over a thin layer of harissa paste (or leave plain for infants) and bake for 30 minutes.
- Meanwhile- cook either quinoa or cous cous to packet instructions using stock or water (water will give you a lower salt option).
- Grate the carrot and orange zest and finely chop the parsley. Combine with the cous cous or quinoa and the raisins.
- Serve the chicken with the salad and some spinach leaves. This is great hot or cold so you could always double the recipe for another meal the next day.
Method
- Preheat the oven to 200C/180C Fan/ Gas 6. Place the chicken onto a baking tray, spread over a thin layer of harissa paste (or leave plain for infants) and bake for 30 minutes.
- Meanwhile- cook either quinoa or cous cous to packet instructions using stock or water (water will give you a lower salt option).
- Grate the carrot and orange zest and finely chop the parsley. Combine with the cous cous or quinoa and the raisins.
- Serve the chicken with the salad and some spinach leaves. This is great hot or cold so you could always double the recipe for another meal the next day.
Ingredients
- 1 Chicken Breast
- Harissa Paste
- Stock or water (please base quantity on the packet instructions of your grain of choice)
- 50g cous cous or quinoa (dry weight)
- 1 small carrot
- Handful of raisins
- Zest of half an orange
- Small handful of parsley
Additional Information
For weaning infants: You may want to serve plain chicken- particularly if your harissa paste is particularly spicy (i.e. hot a mild spice- i.e. no heat- is actually OK). You could offer thin strips of chicken or you could shred it. It is also advised to avoid whole raisins until after 12 months as they are a potential choking hazard as well as being high in sugar- you could however mince them if you should be so inclined.
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