An Egyptian spice mix of roasted nuts, seeds and spices adds fast flavour to succulent chicken breasts.


  • 1 bunch Dutch (baby) carrots, trimmed, halved
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons finely grated lemon rind
  • 1⁄4 cup Almond and pistachio dukkah (see related recipe)
  • 4 small chicken breast fillets
  • 1 baby red cos lettuce heart, leaves separated
  • 60g baby rocket
  • 1/3 cup fresh mint leaves
  • 1/3 cup fresh flat-leaf parsley leaves
  • 100g feta, crumbled
  • 2 tablespoons honey
  • 1 tablespoon red wine vinegar
  • 1 tablespoon extra virgin olive oil


  1. Preheat oven to 200C/180C fan-forced. Place carrots in a small baking paper-lined roasting pan. Drizzle with 2 teaspoons olive oil. Season with salt and pepper.
  2. Combine lemon rind, dukkah and remaining oil in a small bowl. Rub all over chicken. Place chicken in a separate baking paper-lined roasting pan.
  3. Roast chicken and carrots for 25 minutes or until chicken is cooked through and carrots are tender. Slice chicken.
  4. Meanwhile, make Honey dressing: Whisk honey, vinegar and oil in a bowl.
  5. Arrange lettuce, rocket, carrot, mint, parsley and fetta on serving plates. Drizzle with dressing. Top with sliced chicken. Serve.