Allyson Gofton - Tabbouleh with Chicken and Roast Vegetables

Publish Date
Thursday, 19 October 2017, 8:23AM
By Allyson Gofton

Make the most of the deli sections to create this easy winter salad that's great warm or cold.


  • 500-600 grams carrots, pumpkin and/or parsnip, peeled
  • 1 deli-roasted chicken, warm or cold
  • 300-400 grams prepared tabbouleh salad
  • handful fresh mint leaves, torn
  • handful olives
  • ½ cup your favourite vinaigrette


  1. Preheat the oven to 200ºC. Line an oven tray with baking paper.
  2. Cut the vegetables into chunks and toss in a dash of oil then scatter on to the prepared tray. Cook in the preheated oven for 15-20 minutes until tender and well-browned.
  3. Pull the meat from the deli-roasted chicken into chunky bite-sized peices and toss with the roast vegetables, tabbouleh, mint leaves, olives and vinaigrette. Serve warm or cold.

Find more delicious recipes by Allyson here.

Take your Radio, Podcasts and Music with you