• Stephen Hodgkinson

Chicken salad with lemon, parsley and garlic

This is a really light salad perfect for those lazy summer nights when you crave for something tasty, light and fresh. The combination of the lemon, parsley and garlic is match made in heaven and works wonderfully for fish and lamb as well.

Serves two


  • 1 x large or 2 x small chicken breasts or thigh trimmed and cut into 1cm thick slices

  • Small bunch of baby carrots or 4 larger carrots peeled and cut into batons

  • 1/2 tsp each of ground cumin, turmeric and smoked paprika and small amount of cayenne pepper

  • 2 x Tbsp pepitas (dried pumpkin seeds)

  • 1 x medium eggplant

  • 1 x sprig of fresh mint rough chopped

  • 1 x lemon

  • ½ bunch Italian parsley

  • 1 clove of garlic

  • 1 lemon

  • 2 cups of mixed lettuce leaves

  • Tahini sauce

  • ½ x can of chick peas rinsed and drained

  • Olive oil


  1. Zest the lemon and set to one side, juice the lemon, finely chop the parsley and garlic and combine with the zest

  2. Salt the diced eggplant and place in a colander

  3. Roast the carrots in a hot oven in a baking tray with a drizzle of olive oil and a pinch of the chopped rosemary and turmeric. Roast until almost cooked through before adding the eggplant, then while still hot add a dash of lemon juice and shake the tray

  4. While the carrots are roasting toast the pepitas in a pan with a dash of cayenne

  5. Combine the mint, paprika and cumin with the yoghurt adding lemon juice to taste

  6. In a large bowl mix the chicken with a splash of oil and BBQ or grill until cooked through

  7. While the carrots are still warm combine with the leaves, eggplant and chick peas and arrange on plates to serve

  8. Add the cooked chicken, drizzle with the tahini and top with lemon zest, parsley and garlic, add toasted pepitas

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