Ingredients
- skinless chicken breasts 2
- olive oil
- sumac 2 tsp, plus a pinch
- ground cumin 1 tsp
- green beans 200g, trimmed
- red onion ½, finely sliced
- carrots 2, peeled and shredded
- lemon ½, juiced
- dill ½ small bunch, chopped
- pomegranate molasses 2 tsp
Method
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Step 1
Heat the oven to 220C/fan 200C/gas 7. Rub the chicken breasts with 1 tsp oil and season. Mix 2 tsp sumac with the cumin and rub over the chicken. Put onto a baking sheet and roast for 15-20 minutes, until the chicken is cooked through.
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Step 2
Make the dressing by whisking the ingredients together with 1 tsp oil and some seasoning. Blanch the green beans in boiling salted water for 2 minutes. Add the red onion to the boiling water for 5 seconds, then cool both in iced water. Drain and pat dry with kitchen paper.
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Step 3
Toss most of the dressing with the blanched beans, onions and the carrot, and tip onto two plates or a platter. Slice the chicken breasts and add to the plates, spooning over the remaining dressing, and scatter with more dill and a pinch more sumac.
Nutritional Information
- Kcals 261
- Fat 5.8g
- Saturates 1g
- Carbs 13.9g
- Fibre 9.1g
- Protein 33.7g
- Salt 0.3g
