| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 35 minutes |
| Serves | 8 |
| Cuisine | Arabic |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 390 |
| Fat | 30g |
| Protein | 23g |
| Carbs | 9g |
| Sugars | 7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat 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.
