- 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.
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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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
Image by Jeremy Simons
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