Cauliflower pomegranate za’tar chicken recipe

This baked cauliflower and fresh pomegranate with za’tar chicken recipe is a superfood dish in disguise! Chef Matt at Marley Spoon has made wonderful use of the ingredients and brought out the best in each one, making highly nutritious food delicious first and foremost. The spiced and baked cauliflower will make you forget that it’s one of the healthiest vegetables out there, with a sky-high vitamin C content, and the za’tar chicken caters to your daily portion of protein. The pomegranate dressing not only offers antioxidants, but it brings the whole dish together to ensure you tuck into a well-balanced meal. Cook, relax and enjoy!

Ingredients (serves 2)

1 cauliflower

5g cumin seeds

2g fennel seeds

2 chicken breasts

5g za’tar
herb mix

1 pomegranate

10g fresh parsley

20g whole hazelnuts

1 lemon

5g garlic

1 red chilli

20ml pomegranate molasses

10g fresh coriander

Salt and black pepper

Olive oil

Method

1. Preheat oven to 220°C. Wash and cut the cauliflower into bite-sized pieces. Crush the cumin and fennel using a pestle and mortar. Add the mix to a baking tray with the cauliflower, 2tbsp oil and a pinch of salt and pepper. Mix well and cook on the top shelf of the oven for 20 mins.
2. Meanwhile, rinse then dry the chicken and cut into 2cm thick strips. Place in a bowl, season and coat in the za‘tar spice along with 1tbsp of oil.
3. Cut the pomegranate in half. Over a bowl, knock out the seeds using the back of a spoon, and set aside. Wash the herbs, pick the leaves and roughly chop. Place a small frying pan on low to medium heat, and toast hazelnuts. Leave to cool then roughly chop.
4. Zest the whole washed lemon and juice half into a small bowl. Peel and finely chop the garlic. Wash, halve and deseed the chilli, then finely chop. Add all to a bowl along with the pomegranate molasses, 3tbsp of oil, salt and pepper, and mix well.
5. Heat your griddle pan until smoking hot. Cook the chicken strips for 3 mins on each side, Keep warm and set aside. Place on a roasting tray and keep warm in the oven.
6. Add the chopped herbs, hazelnuts, pomegranate seeds and dressing to the tray with the cauliflower, mix well. To finish, plate the salad with the grilled chicken and squeeze over the remaining lemon juice.

Recipe courtesy of chef Matt at Marley Spoon {LINK www.marleyspoon.co.uk)