Roast Chicken With Beetroot And Halloumi Salad Recipes
ROAST CHICKEN WITH BEETROOT AND HALLOUMI SALAD
Spice up your weekend roast chicken with fragrant harissa paste. Serve with a gloriously pink beetroot bulgur salad.
Provided by James Martin
Categories Main course
Yield Serves 4-6
Number Of Ingredients 21
Steps:
- Preheat the oven to 200C/4000F/Gas 6.
- For the roast chicken, heat a small frying pan and add the cumin and caraway seeds. Once they start to release their oils add them to a small food processor. Add the chilli, smoked paprika, garlic, tomato purée and red wine vinegar to the food processor and blend until smooth. Set aside.
- Heat a large flat griddle and drizzle oil over the spatchcocked chicken and season with salt and pepper. Place breast-side down and cook for a couple of minutes, then transfer the chicken to a large baking tray. Roast in the oven for 30 minutes.
- Remove the chicken from the oven and spread the spice mixture over the chicken and place back in the oven for 20-30 minutes, or until the chicken is cooked through.
- Meanwhile for beetroot and halloumi salad, place the bulgur wheat and beetroot juice in a medium saucepan and cook for 15-20 minutes, or until just tender.
- Heat a ridged griddle pan until hot. Oil the sliced halloumi and cook on the griddle for 1-2 minutes each side until nicely browned.
- Place the cooked bulgur wheat in a bowl and add the cooked beetroot, pistachios, mint, coriander, pomegranate, lemon zest and juice and olive oil and mix. Add the cooked halloumi to the top.
- Remove the chicken from the oven and allow to rest in a warm place for 15-20 minutes. Carve the chicken into pieces and place on a plate along with the beetroot and halloumi salad.
BEETROOT & HALLOUMI SALAD WITH POMEGRANATE AND DILL
Make an easy salad with three of your 5-a-day. Halloumi with juicy pomegranate seeds and the crunch of pumpkin seeds is a moreish combination
Provided by Sara Buenfeld
Categories Dinner, Lunch
Time 17m
Number Of Ingredients 11
Steps:
- Put the sliced onion in a bowl, add the vinegar and toss well. Cut the peel and pith from the orange then segment over the onion bowl to make sure that you catch any juice.
- Pile the rocket onto plates and dot over the beetroot and orange. Rub a drop of oil around a non-stick frying pan then fry the halloumi in the pan for about 30 seconds each side until golden.
- Stir the pomegranate into the onions and spoon this and all the dressing, over the rocket, then top with the halloumi and scatter with the pumpkin seeds, mint and dill.
Nutrition Facts : Calories 371 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 24 grams sugar, Fiber 8 grams fiber, Protein 20 grams protein, Sodium 1.4 milligram of sodium
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