Moroccan Chicken Salad

Ingredients:

Salad

• 2 cups shredded grilled chicken, skin removed
• 2 small parsnips, peeled and cut into wedges
• 2 medium turnips, peeled and sliced
• 1/4 cup and 2 tablespoons olive oil
• 2 teaspoons ras el hanout (Moroccan seasoning)
• 1 lemon, cut in half
• 1 can (450g) chickpeas, drained, rinsed and dried
• 1/2 cup dried apricots, chopped
• 1/2 cup pitted olives
• 1/4 cup sliced ​​almonds
• 150 g of spinach and arugula mixture

Ras el Hanout dry spice mix

• 1 cinnamon stick 2 pieces of galangal
• 1 tbsp. ground ginger
• 8 allspice berries
• 8 white or green cardamom seeds
• 1 teaspoon of anise
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon lavender
• 2 small pieces of orris root
• 5 dried rose buds
• 4 whole cloves
• 6 turmeric fruits
• A pinch of mace
• 1/2 tsp ground cayenne pepper
• Grind all ingredients

Preparation:

1. Preheat a roasting pan. Toss the parsnips and turnips in a large bowl with 1 tablespoon olive oil, 1 teaspoon ras el hanout, 1/4 teaspoon salt, and a few grinds of pepper. Place on a baking sheet and top with the lemon halves, cut side up. Roast until lightly browned, about 5 minutes.
2. In the same large bowl, combine the chickpeas with 1 tablespoon of olive oil and the remaining 1 teaspoon of ras el hanout. Add to the baking sheet with the vegetables and toss. Cook until tender, about 5 minutes. Let cool for 5 minutes.
   
   Squeeze the juice from the roasted lemon into a large bowl. Add 1/4 teaspoon of salt and a few grinds of pepper, then toss with the remaining 1/4 cup of olive oil. Add the chicken, dried apricots, olives, and almonds and mix thoroughly. Add the roasted vegetables, chickpeas, and arugula-spinach mixture; toss to combine.
   
   Recipe chicken salad with cucumber, tomatoes and olives in Greek style.