Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Sumac chicken and green bean salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 2 skinless chicken breasts
- olive oil
- 2 tsp sumac, plus a pinch
- 1 tsp ground cumin
- 200g green beans, trimmed
- ½ red onion, finely sliced
- 2 carrots, peeled and shredded
- ½ lemon, juiced
- ½ small bunch dill, chopped
- 2 tsp pomegranate molasses
Method
- 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.
- 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.
- 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.
