Directions

1. Preheat your oven to 200°C regular bake. Line a medium oven tray with baking paper. Bring a medium pot of salted water to the boil. 

Roast Carrots:

1. Toss the carrots on the lined oven tray with a drizzle of olive oil. Season with salt and roast for about 20-25 minutes, or until golden and tender. Meanwhile, cook the pearl couscous in the pot of boiling water for about 12 minutes, or until al dente. Drain through a sieve and return to the pot with a knob of butter. Toss together and set aside to serve. 

Shallot Dressing:

1. Add all of the ingredients to a jar and shake to combine. Set aside to serve. 

Dukkah Crusted Chicken:

1. Pat the chicken breasts dry with a paper towel. Lay the chicken breast on a chopping board. Place one hand flat on top of the chicken, then slice the breast through horizontally into two equal steaks. Sprinkle the dukkah over a plate and coat both sides of the chicken steaks in the dukkah

2. Heat a generous drizzle of olive oil in a large skillet on medium heat. Add the chicken to the pan and cook for about 6-7 minutes on each side, or until golden and cooked through. Drizzle the maple syrup over the chicken in the pan, then remove from the heat. Let the chicken breast for 5 minutes, then slice thickly against the grain. 
3. Toss the lettuce and dill together in a large mixing bowl with a drizzle of olive oil and a pinch of salt.

To Serve:

1. Serve the lettuce with the roast carrots and dukkah crusted chicken. Drizzle over the dressing and sprinkle over the feta cheese.