Moroccan chicken with chickpea dip and grilled carrot salad

1 Place chickpeas, 1/3 cup of the lemon juice and garlic in a food processor. Blend until mixture is almost smooth. Gradually add ¼ cup water until dip is smooth.

2 Sprinkle seasoning on both sides of chicken. Spray a large grill pan with oil and set over a high heat. Grill chicken, adding carrots for last 2 minutes, for 5-7 minutes or until cooked through and carrot is tender.

3 Meanwhile, bring a medium-sized saucepan of water to the boil. Cook beans for 1 minute or until just tender. Refresh beans in cold water then drain.

4 Place carrots, beans and rocket in a large bowl. Add remaining lemon juice and toss lightly.

5 Serve chicken with grilled carrot salad and chickpea dip.