المكونات
- Soft goat’s cheese 80g
- Pitted olives 100g
- SpinneysFOOD Mixed Vine Cherry Tomatoes 250g
- Watermelon 250g
- SpinneysFOOD Balsamic Vinegar of Modena 4 tbsp
- Garlic clove 1
- Apple cider vinegar 125ml
- SpinneysFOOD Extra Fine Caster Sugar 1 tsp
- Red onion 1
- SpinneysFOOD Extra Virgin Olive Oil 150ml
- SpinneysFOOD Fine Sea Salt ¾ tsp
- Za’atar 1½ tbsp
- Pomegranate molasses 2 tbsp
- Chicken drumsticks and thighs 8
Nutrition (Per serving)
- سعرات حرارية 390
- دهون 30g
- بروتين 23g
- الكربوهيدرات 9g
- السكريات 7g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
دجاج مشوي بالزعتر والرمان مع سلطة بطيخ
Arabic 20 Mins Prep · 35 Mins Cook
- Preheat the oven to 200°C, gas mark 6.
- Place the chicken in a roasting dish.
- Combine the pomegranate molasses, za’atar, ½ tsp of salt and 4 tbsp of olive oil in a small bowl and use the mixture to baste the chicken. Place in the oven and roast for 30-35 minutes.
- Finely slice the onion then combine it with the sugar, vinegar and the remaining sea salt in a small bowl. Let it sit, tossing occasionally, for at least 20 minutes.
- Meanwhile, in a small bowl or jar, prepare the salad dressing. Finely grate the garlic and combine with the balsamic vinegar and 90ml of olive oil.
- Finely slice the watermelon and arrange the slices on a serving platter.
- Halve the tomatoes.
- Top the watermelon slices with the tomatoes, pickled red onion, olives and dressing. Crumble over the goat’s cheese.
- Serve the roast chicken with the watermelon salad.