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Dukkah-crusted chicken salad with roast beetroot and feta
Dukkah-crusted chicken salad with roast beetroot and feta
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Prep Time:
100 minutes
Cook Time:
50 minutes
Total Time:
150 minutes
Middle Eastern-inspired pomegranate salad that's colorful, flavorful, and perfect for entertaining without the guilt.
Ingredients:
  • 1 pomegranate
  • 1/2 red onion, sliced into thin rings
  • 40.00 ml apple cider vinegar
  • 10.00 gm raw sugar
  • 8 baby beetroots (about 45g each)
  • 40.00 ml pistachio dukkah
  • 2 chicken breast fillets (200g each)
  • 100g (1/2 cup) couscous
  • 125ml (1/2 cup) boiling water
  • 120g snow pea tendrils or mixed salad leaves
  • 18.20 gm extra virgin olive oil
  • 150g low-fat feta, crumbled
Instructions:
  • Slice the pomegranate in half and gently squeeze the juice and seeds into a bowl, being sure to reserve 2 tablespoons of juice.
  • Add the onion to a small bowl and pour in the vinegar along with 1 tablespoon of the reserved pomegranate juice. Sprinkle with sugar, generously season with salt, and give it a good stir. Allow it to sit for 1 hour or until pickled. Drain before use.
  • Preheat the oven to 180°C/160°C fan forced. Trim beetroot stems, leaving 4cm attached. Place beetroot in a baking tray, cover with foil, and bake for 40 minutes until tender. Allow to rest covered for 20 minutes to sweat, then peel and cut in half.
  • Press dukkah onto both sides of the chicken to coat evenly. Spray an ovenproof non-stick frying pan with oil and cook the chicken for 2-3 minutes per side until golden. Transfer the chicken to the oven and bake for 10 minutes or until fully cooked. Tear the chicken into large pieces.
  • Once the chicken is in the oven, transfer the couscous to a heatproof bowl. Cover it with boiling water and let it sit for 5 minutes until the liquid is absorbed. Fluff the grains with a fork.
  • Arrange the snow pea tendrils or salad leaves on serving plates. Sprinkle over the couscous. Layer with pickled onion, beetroot, chicken, and feta. Use a slotted spoon to scatter the seeds over the salad. Whisk the oil with the rest of the pomegranate juice, season, and drizzle over the salad.

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