91Èȱ¬

A warm pan roasted Chicken Salad with Spinach, Red Onion, Pomegranate

This is a great one-pot meal, salad starter, main course, supper dish. Totally versatile for any occasion with its flavour, colour and freshness. Serve hot or warm. Serves 4.

Ingredients

2 chicken fillets

2 red onion – cut into wedges

2 dsp rape seed oil

1 dsp balsamic vinegar

2 dsp honey

2 cloves garlic chopped

2 stalks celery

1 pomegranate – optional when in season

A quarter of a pint/125ml stock – vegetable

4 – 6 dsp. sauce eg; tomato, passata or roasted pepper sauce.

110g/4oz spinach

Freshly ground black pepper and fresh coriander to serve

Method

Cut the chicken into chunky strips.

Prepare all the vegetables – cut onion into thick wedges. Cut the celery into large chunks, de-seed the pomegranate, wash the spinach.

Toss the chicken pieces in the oil, honey, and balsamic and coat well, then

transfer to a warmed pan to which the onions and garlic and oil have been added and cook for 5 minutes. Add the marinade, sauce and stock. Stir well.

Next add the celery cook for a couple of minutes before adding the spinach, pomegranate seeds, seasoning and coriander. Heat through until the spinach has reduced and sauce thickened.

Serve on its own with crusty bread, baked potato or pasta.