Allyson Gofton - Tabbouleh with Chicken and Roast Vegetables

Make the most of the deli sections to create this easy winter salad that's great warm or cold.

Ingredients

• 500-600 grams carrots, pumpkin and/or parsnip, peeled
• 1 deli-roasted chicken, warm or cold
• 300-400 grams prepared tabbouleh salad
• handful fresh mint leaves, torn
• handful olives
• ½ cup your favourite vinaigrette

Method

1. Preheat the oven to 200ºC. Line an oven tray with baking paper.
2. Cut the vegetables into chunks and toss in a dash of oil then scatter on to the prepared tray. Cook in the preheated oven for 15-20 minutes until tender and well-browned.
3. Pull the meat from the deli-roasted chicken into chunky bite-sized peices and toss with the roast vegetables, tabbouleh, mint leaves, olives and vinaigrette. Serve warm or cold.

Find more delicious recipes by Allyson here.