Ingredients:
- 100g Red cabbage, finely shredded
- 4 Spring onions, finely sliced
- 1/4 Cucumber, finely chopped
- 1/2 pomegranate’s worth of pomegranate seeds
- 1 Red pepper, finely diced
- 200g cooked quinoa
- 1 tsp Summak
- 1 tsp dried mint
- 2 tbsp Pomegranate molasses
- 2 tbsp extra virgin olive oil
- Pinch of salt to taste
- 2 x Blood oranges, 1 3/4 peeled and segmented, and the juice of the remaining 1/4
- 2 cooked beetroot, roughly chopped
- 100g Feta, roughly chopped
- 30g Pine nuts, toasted
- 25g fresh coriander leaves, finely chopped
For the chicken
- Leftover chicken
- 1 tbsp harissa paste (I love apricot or rose)
- 1 tbsp pomegranate molasses
- 2 tbsp mayonnaise
- 1 tsp honey
- Pinch of salt and coarse black pepper to taste
Method:
- Mix together the red cabbage, red pepper, spring onion, cucumber, coriander, pomegranate seeds, cooked quinoa, dried mint, summak, 2 tbsp pomegranate molasses, extra virgin olive oil, salt and the juice of 1/4 blood orange. Arrange on a serving dish.
- Mix together the mayonnaise, harissa paste, pomegranate molasses and honey and stir it into the leftover chicken.
- Gently stir the chicken through the salad, crumble over the feta, chopped beetroot, blood orange segments and toasted pine nuts, and sprinkle with a little pul biber and dried mint to serve, along with a little drizzle of extra virgin olive oil.
