
- 1h
40m
prep
50m
cook- 4 servings

“This pomegranate-jewelled salad is inspired by the colours and flavours of the Middle East. It makes an impressive entertaining dish, while still being easy on the calories.” – Michelle Southan
444 calories per serve
Allergens: Recipe may contain sesame, gluten, wheat, tree nut and milk.
12 Ingredients
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1 pomegranate
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1/2 red onion, sliced into thin rings
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2 tbsp apple cider vinegar
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2 tsp raw sugar
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8 baby beetroots (about 45g each)
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2 tbsp pistachio dukkah
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100g (1/2 cup) couscous
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125ml (1/2 cup) boiling water
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120g snow pea tendrils or mixed salad leaves
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1 tbsp extra virgin olive oil
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150g low-fat feta, crumbled
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Select all ingredients
6 Method Steps
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Cut the pomegranate in halfSqueeze. over a bowl to remove seeds and reserve juice (you will need 2 tablespoons of juice).
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Place the onion in a small bowl. Pour over the vinegar and 1 tablespoon of the reserved pomegranate juice. Sprinkle with sugar. Season well with salt. Stir. Set aside for 1 hour or until pickled. Drain.
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Meanwhile, preheat oven to 180°C/160°C fan forced. Trim the beetroot stems, leaving 4cm of the stalks attached. Place beetroot in a baking tray and cover the tray with foil. Bake for 40 minutes or until tender. Set aside, covered, for 20 minutes to sweat. Peel. Cut in half.
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Firmly press the dukkah on both sides of the chicken. Spray an ovenproof non-stick frying pan with oil. Cook the chicken for 2-3 minutes each side or until golden. Transfer to the oven and bake for 10 minutes or until cooked through. Tear into large pieces.
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While the chicken is baking, place the couscous in a heatproof bowl. Pour over boiling water and set aside for 5 minutes or until the liquid has been absorbed. Use a fork to separate the grains.
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Divide the snow pea tendrils or salad leaves among serving plates. Sprinkle with the couscous. Top with pickled onion, beetroot, chicken and feta. Use a slotted spoon to remove the seeds from the juice and sprinkle over the salad. Whisk the oil with the remaining pomegranate juice. Season. Drizzle over the salad.
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Recipe Notes
Save valuable time by using bought barbecue chicken breast, shredded. Sprinkle the dukkah over the salad. You can also find pre-cooked baby beetroot in select supermarkets.
NUTRITIONAL INFORMATION
Nutrition per Serving
%Daily Value#
Image by Jeremy Simons
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