| INGREDIENT | QTY | UNIT |
| FOR QUINOA TABBOULEH | ||
| Quinoa | 50 | |
| Parsley | 50 | gms |
| Mint | 10 | gms |
| Olive Oil | 1 | tbsp. |
| Lemon juice | 1/2 | juice of half a lemon |
| Maldon Sea Salt* | to taste | |
| FOR SUMAC MARINATED CHICKEN | ||
| Chicken Breast | 150 | gms |
| CAARA Sumac Spice* | 5/ 1 | gms / teaspoon |
| Garlic | 2-3 | cloves |
| Olive Oil* | 1 | tbsp |
| Maldon Salt * | TO | to taste |
| HARISSA SPICED CHICKPEAS | ||
| Boiled Chickpeas | 50 | gms |
| Lemon juice | 1/2 | juice of half a lemon |
| Harissa Sauce * | 1 | teaspoon |
| Maldon Sea Salt * | to taste | |
| FOR STIR FRY VEGETABLES | ||
| CAARA Aglio E Olio | 2-3 | teaspoon |
| Assorted Vegetables | 100 | gms |
| Maldon Sea Salt* | to taste | |
| CAARA ACCOMPANIMENT PRODUCTS | ||
| Red Pepper Hummus* | 100 | gms |
| CAARA seed mix* | 10 | gms |
| Marinated Queen Olives* | 80 | gms |
| Avocado* | 50 | gms |
| Crispy Whole Wheat Pita* | 50 | gms |
METHOD:
FOR QUINOA TABBOULEH:
- Take a bowl, bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over a high heat. Reduce the heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let covered, for 5 minutes. Fluff with a fork. Put into the fridge to cool.
- Take a bowl add herbs, olive oil and lemon juice to the bowl with quinoa and toss. Season to taste with salt and keep aside.
FOR SUMAC CHICKEN:
- Combine oil, garlic, sumac, lemon rind and lemon juice in a bowl. Rub mixture over chicken. Cover and refrigerate for 1 to 2 hours.
- Heat a grilled pan over medium heat and grill the chicken from both the sides. Then put it on the oven at 180c for 10 minutes or until cooked through. Keep it cool and cut lengthwise in strips.
FOR HARISSA CHICKPEAS:
- Take a bowl add the soft boiled chickpeas, lemon juice, salt and harissa paste toss it well and set aside.
- Peal and slice avocado’s and leave aside.
FOR STIR FRY VEGETABLES:
- Cut the vegetable and marinated with salt, pepper and olive oil.
- Heats the nonstick pan adds the olive oil and seared the vegetables then add CAARA Aglio E Olio sauce and toss it well.
FOR ASSEMBLING YOUR MEAL:
- Take the serving bowl and arrange the quinoa tabbouleh on one side, then arrange sumac cooked chicken on the another side, harissa chickpeas, stir fry vegetables, marinated queen olives, sliced avocado, and grilled pita bread.
- Sprinkle with CAARA seed mix and a handful of fresh farm mint leaves.
- Serve on the side with CAARA Red pepper hummus.
