Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 200C/fan 180C/gas 6. Put the chicken breasts skin-side up on a baking tray. Drizzle with the pomegranate molasses and olive oil, and season well. Wrap the garlic clove in tin foil and add to the tray. Roast for 20 minutes until the chicken is golden and cooked through, then rest under foil for 10 minutes.
Pop the garlic clove out of its skin and mash to a paste with a little salt. Mix it with the lemon juice, tahini, yogurt, turmeric and 2-3 tbsp of water to make a drizzle-able dressing, then season.
Thickly slice the chicken and put on a platter. Scatter over the pomegranate seeds and mint, and drizzle with the dressing.