Roast Chicken with Beetroot and Halloumi Salad

Spatchcocked chicken roasted with a fragrant harissa-style spice paste served alongside a vibrant pink beetroot bulgur and halloumi salad.

Healthy Chicken High Protein Roast Beetroot Halloumi

Estimated Nutrition

Calories

947.1

kcal / serving

3788.4 kcal total

Carbs

45.6g

per serving

182.4 g total

Fat

60.6g

per serving

242.4 g total

Protein

56.2g

per serving

224.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tomato Purée

tbsp

Red Wine Vinegar

Dairy

150

Halloumi

sliced

Fruits

piece

Pomegranate

seeds only

piece

Lemon

zest and juice

GrainsCereals

125

Bulgur Wheat

Liquids

400

Beetroot Juice

Meat

piece

Chicken

large, spatchcocked

NutsSeeds

tsp

Cumin Seeds

tsp

Caraway Seeds

ground

tbsp

Sweet Smoked Paprika

clove

Garlic

pinch

Salt

to taste

pinch

Black Pepper

to taste

100

Pistachios

shelled and roughly chopped

bunch

Mint

small bunch, chopped

bunch

Coriander

small bunch, chopped

OilsFats

tbsp

Olive Oil

for drizzling

tbsp

Olive Oil

for halloumi

Olive Oil

for dressing

Vegetables

piece

Red Chilli

roughly chopped

100

Beetroot

cooked and chopped

Method

Preheat the oven to 200°C.

Toast cumin and caraway seeds in a pan then blend with chilli, paprika, garlic, tomato purée, and vinegar.

Oil and season the chicken, sear on a griddle for two minutes, then transfer to a tray.

Roast the chicken for 30 minutes in the oven.

Spread the spice mixture over the chicken and roast for another 20 to 30 minutes until done.

Simmer bulgur wheat in beetroot juice for 15 to 20 minutes until tender.

Griddle the oiled halloumi slices for 2 minutes per side until browned.

Mix bulgur with beetroot, pistachios, herbs, pomegranate, lemon, and oil, then top with halloumi.

Rest the chicken for 15 minutes before carving and serving with the salad.