Ingredients
- 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)
- 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."
Pomegranate za’atar roast chicken and watermelon salad
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.