2. Use sharp knife to make cuts along chicken halfway down (see notes). Rub with 2 tsp cumin, 1 tsp turmeric, 1 tbsp oil, salt and pepper. Place on tray (skin side up) with carrots and roast in oven for 20-25 minutes until cooked through.
3. Drain chickpeas and blend together with lemon juice, crushed garlic, 1 tsp cumin, 1 tbsp vinegar and 1 cup water until smooth. Season to taste with salt and pepper.
4. Roughly chop lettuce. Halve tomatoes and slice capsicum. Thinly slice onion.
5. Slice roast chicken. Arrange among plates with carrots and fresh salad. Drizzle over hummus dressing.
Cut chicken breast halfway down so that the breast is still intact. This will open up the surface area for the seasonings as well as reduce cooking time.
CHICKEN BREAST FILLETS, 600g
LEMON, 1/2 *
GARLIC, 1 clove
BABY COS LETTUCE, 2 pack
CHERRY TOMATOES, 1 bag (200g)
GREEN CAPSICUM, 1
RED ONION, 1/4 *
FROM YOUR PANTRY
oil (for cooking), salt, pepper, ground cumin, ground turmeric, white wine vinegar