CHICKEN, ROASTED BEETROOT AND FETA SALAD
This chicken, roasted beetroot and feta salad makes the most of in-season beets. Add tasty pearl couscous, pinenuts and fresh mint, and you’ve got a winner dinner!
The idea for this recipe came from mum, who had spotted a delicious looking beetroot and pearl couscous salad in a cafe one day. She was only there for coffee, so we decided to go back for lunch together with the intention of trying the salad and being inspired to recreate it that afternoon.
Unfortunately the salad wasn’t there on the day we went for lunch though, so we had to start the creative process from scratch. Despite that, I think the chicken, roasted beetroot and feta salad we’ve ended up with is really tasty. All the flavours complement each other so nicely!
Also, the cafe visit wasn’t a complete waste – I did get to try another yummy salad instead. It featured cauliflower and dates, of all things. Stay tuned!
CHICKEN, ROASTED BEETROOT AND FETA SALAD
This chicken, roasted beetroot and feta salad makes the most of in-season beets. Add tasty pearl couscous, pinenuts and fresh mint, and you’ve got a winner dinner!
Ingredients
ROASTED VEGGIES
- 3 medium beetroot (approximately 500g)
- 1/2 red onion
- 1/2 Tbsp olive oil
DRESSING
- 1 Tbsp finely chopped fresh mint
- 1 1/2 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 2 tsp honey
- 1 tsp Dijon mustard
CHICKEN AND PINENUTS
- 600 g boneless, skinless chicken thighs (1lb 5oz)
- 2 Tbsp pinenuts
- 1 tsp olive oil
COUSCOUS AND FETA
- 2 tsp chicken stock powder
- 1 1/2 cups boiling water (375ml)
- 1 Tbsp olive oil
- 150 g pearl couscous (5.3oz)
- 80 g baby spinach (2.8oz)
- 75 g feta cheese (2.6oz)
Instructions
Preheat oven to 200ºC (390ºF) fan bake and line a large oven tray with baking paper.
PREPARE ROASTED VEGGIES
Scrub beetroot clean, remove and discard ends then dice into small 1-2cm (0.5in) cubes. Thinly slice red onion. Place beetroot on prepared tray, drizzle with oil, season with salt and pepper and toss to coat. Arrange in a single layer and roast for 20 minutes. After 20 minutes, scatter red onion over the top and roast for a further 10 minutes.
MAKE DRESSING
Meanwhile, shake dressing ingredients and a little salt and pepper together in a small jar until combined.
COOK CHICKEN AND PINENUTS
Season chicken all over with salt and pepper. Heat a large frying pan on medium-high and toast pinenuts. Remove into a dish and set aside. Heat oil in pan, then add chicken thighs. Cook for 6 minutes each side, until golden brown and cooked through. Remove from heat and rest for 5 minutes.
COOK COUSCOUS
While chicken cooks, dissolve stock in boiling water. Place oil in a small non-stick saucepan on medium heat. Add couscous and cook until lightly browned (2 minutes). Pour in stock, bring to the boil, then reduce heat to medium-low and cover with a lid. Simmer for 15-20 minutes, until liquid is absorbed and couscous is tender. Remove from heat. Stir in spinach to wilt.
SERVE
Divide couscous between warmed serving plates or bowls. Top with beetroot and onion. Slice chicken and arrange on top. Crumble over the feta, drizzle with dressing and finish with a sprinkle of pinenuts.
Recipe Notes
WINE MATCH: An off-dry Riesling.
GLUTEN-FREE OPTION: Use gluten-free chicken stock powder. Replace couscous with quinoa - use same weight as couscous but reduce quantity of boiling water to 1 1/3 cups (330ml). Omit the oil, bring stock mixture to a boil, then stir in quinoa and cook as per couscous. Leave to rest for 5 minutes once cooked.
INGREDIENT SWAPS / NOTES: You could use chicken tenderloins instead of chicken thighs.
STORING AND REHEATING: Store individual portions in airtight containers and reheat in the microwave. You can reserve feta, pinenuts and dressing and add these after heating if you prefer.
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