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.