2 garlic cloves, crushed
1 lemon, juiced
4 tablespoons macadamia oil
1 teaspoon salt
2 tablespoons pomegranate molasses
1 tablespoon Moroccan spice blend, (e.g. Ras El Hanout or Chermoula)
4 chicken breasts, skinned, butterflied and flattened (cover with cling film and bash with a rolling pin)
1 head of lettuce, washed, roughly torn
1 cup unsalted macadamias, roasted, roughly chopped
large handful of green or black olives
1 telegraph cucumber, peeled, de-seeded, chopped into 2cm pieces
6 vine ripened tomatoes, de-seeded, chopped into 2cm pieces
½ preserved lemon, rinsed, pulp removed and finely chopped
6 green onions, finely sliced
400g tinned chick peas, rinsed, drained
1 cup each of mint leaves, chopped
1 cup flat leaf parsley leaves, chopped
macadamia hummus, to serve (recipe follows)
Lebanese bread, to serve
In a large ceramic, glass bowl combine the garlic, lemon juice, macadamia oil, salt, molasses and Moroccan spice blend. Add the flattened chicken breasts, coat well and place in the fridge for 30 minutes.
Throw the lettuce leaves into a large serving bowl with the macadamias, olives, cucumber, tomatoes, preserved lemon, green onions, chickpeas, mint and parsley.
Heat a chargrill over a high heat and fry the chicken pieces for 3-4 minutes on each side, or until cooked. Slice into strips, add to the salad and toss well. Drizzle over a couple of tablespoons of hummus and serve with Lebanese bread and extra hummus on the side.
Makes 1 ½ cups
½ cup macadamias, roasted
2 cups cooked chickpeas, drained
2 tablespoons macadamia oil
1 tablespoon lemon juice
3 tablespoons water
1 teaspoon minced garlic
10 medium basil leaves
salt and pepper to taste
Place all ingredients in a food processor and purée until smooth.
