With all these aromatic, healing spices, this Moroccan dish is good for the soul. I usually double the mixture of the spices but you can obviously make as much as you like, as its a good spice mix to use to marinate meats or put in curries.

• 1 x can chickpeas
• 1/2 pomegranate
• 1/2 cup coriander
• grated carrot (or I roasted my carrots in 1 tsp maple syrup)
• 1 x eggplant sliced length ways and roasted, drizzled in oil and salted
• 2 x chicken breasts, sliced into strips
• 1 x cup baby spinach
• 1/4 cup mint

DRESSING

• 1/4 cup Greek yogurt
• 1 teaspoon ground cumin
• 2 teaspoons maple syrup

MOROCCAN SPICE MIX

• 1 tbsp ground cumin
• 1/2 tsp sweet paprika
• 1 tsp ground coriander
• 1 tsp turmeric
• 1/2 tsp cayenne pepper
• 1/2 tsp ground ginger

Mix all spices together in a bowl (or mix in the thermomix for 10 seconds, speed 6) Marinate chicken in a lil bit of olive oil, 1 tablespoon Greek yogurt and the Moroccan Spice Mix. Marinate for as long as you can, but the longer the better. Roast in the oven at 180 degrees for approximately 30 minutes or until chicken is cooked through. Chop the eggplant and carrots length ways then drizzle with olive oil, salt n pepper and 1 tsp maple syrup. Roast for approximately 20 minutes until the eggplant and carrots are cooked and turning  a tiny bit golden. Rinse the chickpeas thoroughly. Mix the rest of the yogurt, 1 tsp cumin and maple syrup together in a lil bowl. Get a big platter and spread the baby spinach out, then  layer the chicken, chickpeas, eggplant and carrots over it. Roughly chop or tear the herbs, then sprinkle over. Scoop the pomegranate seeds out over the sink so it doesn’t go all over your bench, then drizzle the dressing all over the salad.