Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Wash the mint, coriander and parsley. Pick and roughly tear the leaves. Halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane. Wash and chop the cherrytomatoes and cucumber.
2 Make sauce
Peel and grate the garlic directly into a bowl. Juice half the lemon into the bowl and whisk. Add the tahini and salt and whisk again. Finally, gradually add 1/1.5/2 Tbsp of water and continue to whisk until smooth. Set aside.
3 Fry chicken
Heat a pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through. Transfer the chicken to a plate.
4 Glaze chicken
Return the pan to a medium heat with the butter, honey and pomegranatemolasses. Cook for 1 min or until foaming, then whisk until combined. Remove the pan from the heat. Return the chicken to the pan and turn it in the glaze. Set aside.
5 Toss salad
In a large bowl, toss the coriander, mint, parsley, pomegranate pieces, cucumber and tomatoes with a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper.
Slice the chicken. Divide the salad among plates, top with the sliced chicken, drizzle with the glaze and crumble the feta over the top. Serve the tahini sauce to the side.