Roast Chicken With Beetroot And Halloumi Salad
In this delicious and colorful recipe, a tender and flavorful roast chicken is paired with a hearty and vibrant beetroot and halloumi salad. The chicken is coated in a fragrant spice mixture before being roasted to perfection, while the salad features a delightful combination of bulgur wheat, beetroots, pistachios, and fresh herbs tossed in a zesty dressing. This meal is not only satisfying but also bursting with nutritious and wholesome ingredients. Perfect for a special dinner or a family gathering!
— Constant Cookbook
Ingredients
- 2 tsp cumin
- 2 tsp ground caraway seeds
- 1 red chilli
- 1 tbsp sweet smoked paprika
- 2 garlic
- 2 tbsp tomato purée
- 3 tbsp red wine vinegar
- 1 large chicken
- 2 tbsp olive oil
- and pepper salt
- 125g/4½oz bulgur wheat
- 400ml/14fl oz beetroot
- 1 tbsp olive oil
- 150g/5½oz halloumi, sliced
- 100g/3½oz cooked beetroot
- 100g/3½oz shelled pistachios
- small bunch mint
- small bunch coriander
- 1 pomegranate
- 1 lemon
- 50ml/2fl oz olive oil
Instructions
- 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.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 4-6
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