Carrot, spinach & chickpea salad with chicken

Prep 20 mins + cooling time | Cook 45 mins | Serves 4

8 free-range chicken drumsticks
Olive oil cooking spray
1 tbs olive oil
1 tsp ground cumin
2 garlic cloves, finely chopped
300g can chickpeas, drained and rinsed
¼ cup currants
2 tbs honey
2 carrots, peeled and shredded (or roughly grated)
50g baby spinach leaves
Yoghurt & orange dressing:
⅓ cup Greek-style natural yoghurt
1 tbs tahini*
2 tbs orange juice
* Tahini is a creamy paste made from ground sesame seeds available from supermarkets.

Step 1 Preheat oven to 200°C/180°C fan-forced. Spray chicken with oil and season with salt and pepper. Place on a baking tray lined with baking paper and bake for 40-45 minutes until golden and just cooked through.

Step 2 Meanwhile, to make salad, heat oil in a medium frying pan over medium heat. Add cumin, garlic, chickpeas, currants and honey. Cook, stirring often, for 3-4 minutes until chickpeas are golden. Remove from heat and set aside to cool.

Step 3 Place carrots and cooled chickpea mixture into a large bowl. Toss through spinach. To make dressing, combine ingredients in a bowl. Set aside. Serve salad and chicken with the dressing.

Good for you ... Carrots

The old saying that carrots help you see in the dark is due to their high content of beta carotene, which the body converts to vitamin A and uses for normal vision.

A good source of vitamin C, one of the vitamins needed for the normal functioning of the immune system.

Provide dietary fibre, whether raw or cooked. Dietary fibre helps keep the intestine healthy.