Note: Chermoula is a North African marinade that can be kept in the fridge in an airtight container and used on any meat. To get the best result for this dish, marinate your chicken a day in advance.
To make the chermoula – roughly chop the ingredients and purée in a food processor, slowly adding oil to achieve a smooth consistency. Coat the chicken tenderloins with the chermoula and leave in the fridge to marinate.
Meanwhile – preheat an oven to 180°C. Place the chopped vegetables into a roasting tray, coat with olive oil and season with salt and pepper. Roast in the oven for 15-20 minutes or until cooked through.
Heat a grill or barbeque to a medium-high heat and cook the chicken tenderloins for 3-5 minutes on each side. Remove from the heat and allow to rest.
To serve – place the salad leaves into a large bowl and mix through the chicken and roast vegetables. Mix in an extra tablespoon of chermoula and a drizzle of olive oil, then season with salt and pepper.
1kg chicken tenderloins
250g pumpkin, chopped
1 red capsicum, thickly sliced
1 green capsicum, thickly sliced
1 eggplant, thickly sliced
4 medium tomatoes, quartered
500g mixed salad leaves
salt and pepper
olive oil
chermoula
½ a red capsicum
½ a green capsicum
1 handful mint leaves
1 bunch coriander
1 bunch parsley
3 cloves garlic
2 red chillies
1 green chilli
1 teaspoon ground coriander seeds
1 teaspoon ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
zest and juice of 1 lemon
olive oil