Chicken, Roast Beetroot & Whipped Feta Salad
By @kitchenoftreats
INGREDIENTS
Salad:
- 500g Packet of Bostock Brothers Chicken Breast
- 500g Fresh Beetroot (or tinned, just skip steps one and two!)
- 120g Baby Rocket
- 2 Cups Chicken Stock
- 1 Cup Buckwheat
- Pomegranate Seeds
- 50g Pistachios, Chopped
- Handful of Mint, Roughly Chopped
Whipped Feta Dressing:
- 200g Feta
- 130g Plain Unsweetened Yogurt
- 1 Tbsp Olive Oil
- 1 Medium Clove of Garlic
- Salt & Pepper to Taste
METHOD
- Preheat oven to 200C fan bake and line a large oven tray with baking paper.
- Scrub beetroot clean, remove and discard ends then chop into rounds. Place on prepared tray, drizzle with oil, season with salt, pepper and toss to coat. Arrange in a single layer and roast for 30mins (or until soft).
Whipped Feta Dressing:
- Meanwhile, blitz together in a food processor – feta, yoghurt, olive oil, garlic, salt and pepper until well combined and smooth in texture. Chill until ready to serve.
Cook Chicken:
- Season chicken all over with salt and pepper. Heat oil in a pan, then add chicken breast. Cook for 1 minute on each side, then put on a lid and remove from heat. Leave the lid on for 8 mins. Rest for 1 minute, then sliced thinly.
Cook Buckwheat:
- While the chicken cooks, bring buckwheat and stock to the boil. Reduce to a simmer and cook until tender (15-20mins).
Serve
- When ready to assemble the salad, arrange buckwheat and rocket in a circle on a large plate. Top with beetroot. Arrange sliced chicken on top. Season with salt and pepper. Scatter with pistachios, pomegranate, and extra mint leaves as garnish.
- Transfer whipped feta to a small serving bowl and place it in the centre of the salad. Serve with tongs and encourage everyone to spoon over their own dressing.
