Dukkah-crusted chicken salad with roast beetroot and feta

Dukkah-crusted chicken salad with roast beetroot and feta

recipe image

  • 1h


  • 50m
  • 4 servings

Dukkah-crusted chicken salad with roast beetroot and feta

“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

  • 1 pomegranate

  • 1/2 red onion, sliced into thin rings

  • 2 tbsp apple cider vinegar

  • 2 tsp raw sugar

  • 8 baby beetroots (about 45g each)

  • 2 tbsp pistachio dukkah

  • 100g (1/2 cup) couscous

  • 125ml (1/2 cup) boiling water

  • 120g snow pea tendrils or mixed salad leaves

  • 1 tbsp extra virgin olive oil

  • 150g low-fat feta, crumbled

  • Select all ingredients

6 Method Steps

  • Cut the pomegranate in halfSqueeze. over a bowl to remove seeds and reserve juice (you will need 2 tablespoons of juice).

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.


Nutrition per Serving

%Daily Value#

Image by Jeremy Simons

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