Party flavours
Nov 22, 2020
4 minutes
POMEGRANATE CHICKEN SALAD
SERVES 4 PREP 15 MINS COOK 10 MINS
• 6 pita pockets
• 400g can cannellini beans, rinsed, drained
• 1 bunch radishes, thinly sliced
• 1 red onion, thinly sliced
• 1 Lebanese cucumber, halved, sliced
• 250g baby roma tomatoes, sliced
• 2 celery stalks, thinly sliced
• ½ cup baby mint leaves
• ½ cup parsley leaves
• 1 barbecued chicken, cut into eight pieces
• 1 pomegranate, seeded
• 2 tsp sumac
DRESSING
• ¼ cup olive oil
• 2 tbsp lemon juice
• 1 tbsp pomegranate molasses
1 Preheat oven to 180°C.
Arrange pita bread on two oven trays.
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