Method:

Marinate the chicken in the Moroccan spice, olive oil, and salt for approximately 1-2 hours.

Once marinated, heat oil in a large frying pan (or on the bbq) and cook the chicken in batches, not overcrowding the frying pan. Set the cooked chicken on a plate. Any juices left over from the pan, pour onto the cooked chicken, and set aside. Allow to cool for 15-20 minutes. Slice the chicken into medium slices. Place back in the fridge until ready to use.

To make the dressing, add all ingredients into a bowl and mix thoroughly together.

In a large bowl, add baby spinach, watermelon, cucumber, onion, herbs, and pomegranate kernels (leave some of the herbs and pomegranate for garnish). Season with salt and pepper and a good drizzle of olive oil. Toss gently to combine.

Add the chicken pieces and gently mix again. On a large platter, scatter the salad and drizzle the yoghurt dressing all over. Finish with freshly cracked black pepper. Garnish with reserved herbs and pomegranate kernels.

Chef’s note

Substitute chicken for prawns or for vegetarians use white button mushrooms instead of the chicken.