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For the Chicken
- 2 chicken breasts
- 2 tsp ras el hanout
- 1 clove garlic, crushed
- Olive oil
- Juice 1 lemon
- Salt
- Marinate the chicken for a few hours or overnight
- ¼ bunch mint washed and picked
- ¼ bunch parsley washed and picked
- Harissa paste to drizzle
- 4 zucchini, sliced in ribbons
- 1 bunch radishes cut into wedges
- 2 oranges in segments
- ½ small pomegranate
- 1 red endive
- 1 red onion cut into rings
- Garlic yoghurt to serve
- 2 tsp cumin seeds
- 1 orange zested
- 2 oranges, juiced
- 1 tsp honey
- 2-3 drops orange blossom water (optional)
- 60-80ml olive oil
- Red wine vinegar to taste
- Salt & pepper
- 2 oranges juiced and reduced until syrupy