Dukkah-crusted chicken salad with roast beetroot and feta

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

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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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