- 2 tsp ground caraway seeds
- 125g/4½oz bulgur wheat
- 400ml/14fl oz beetroot juice
- 100g/3½oz, chopped beetroot
- 100g/3½oz, roughly chopped shelled pistachios
- from 1 pomegranate pomegranate seeds
Remove items you already have in your ingredients list above to see the difference.
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- beetroot juice400ml/14fl oz3.30
- beetroot100g/3½oz, chopped0.80
- shelled pistachios100g/3½oz, roughly chopped3.00
- pomegranate seedsfrom 1 pomegranate1.00
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Preheat the oven to 200°C (180°C fan). Peel and cut the beetroot into wedges. Place them on a baking tray, drizzle with 2 tbsp olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until tender.
While the beetroot is roasting, slice the halloumi into 1cm thick slices. Heat a non-stick frying pan over medium heat and add the halloumi slices. Cook for 2-3 minutes on each side until golden brown. Remove from the pan and set aside.
In the same pan, add 2 tbsp olive oil and heat over medium-high heat. Season the chicken breasts with salt, pepper, and half of the thyme. Cook the chicken for 6-7 minutes on each side, or until golden brown and cooked through. Remove from the pan and let it rest for a few minutes.
In a small bowl, mix together lemon juice, honey, minced garlic, and the remaining thyme to make a dressing. Toss the roasted beetroot, halloumi, spinach leaves, and cherry tomatoes with the dressing until well combined.
To serve, slice the chicken breasts and arrange them on a serving platter. Serve with the beetroot and halloumi medley, drizzled with any remaining dressing. Enjoy!
