Chicken & Pomegranate Salad with Mint

Chicken & Pomegranate Salad with Mint

Ready in 20 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, January 27, 2019.
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Ingredients

Cauli & Lentils

  • 1 can lentils, drained and rinsed
  • 1 pack cauli pearls
  • 1 pack sumac poppy mix

Chicken & Salad

  • 1 pack chicken breast steaks
  • 2 courgettes, grated
  • 1 pack baby spinach
  • 1 pack pomegranate arils
  • 1 pack pomegranate dressing

To Serve

  • Fresh mint + crumbled feta

Steps

  1. Before you start, preheat oven to fan bake 220°C (to bake cauli & lentils). Bake cauli & lentils Drain and rinse lentils. Toss cauli pearls and lentils with sumac poppy mix and a drizzle of oil on a lined oven tray. Bake for 12 minutes, until starting to colour.
  2. Meanwhile, cook chicken Heat a drizzle of oil in a fry-pan on high heat. Pat chicken dry, season and cook for 3-5 minutes each side, until cooked through. Cover to rest.
  3. Grate courgettes Place courgettes, spinach and pomegranate arils in a bowl. Toss cauliflower and lentils with bowl of salad and pomegranate dressing. Season.
  4. To finish, slice chicken. Pile salad on a platter topped with chicken, mint, feta.