Indian Chicken, Pomegranate and Carrot Sala

2 months ago 01st Jul 10:19

This delicious Indian summer salad can be served hot or cold and with fresh tortilla wraps or roti.

The chicken can also be cooked in the same way on a BBQ perfect for the summer.

Serves 4
200g Indian Tandoori Spice Mix
4 boneless chicken breasts sliced into long strips
Seeds of one pomegranate
4-6 large carrots, grated
1 red chilli, de-seeded and finely chopped
25g pack of coriander, roughly chopped
Juice of a lemon
4 tablespoons olive oil

1. To remove the seeds from the pomegranate, roll the fruit on a hard surface, cut in half and bash the seeds out with a wooden spoon into a bowl.

2. Marinade the chicken and Indian Tandoori Spice Mix for a minimum of 20 minutes up to an hour.

3. Coat the chicken strips with one tablespoon of olive oil and place them under a hot grill.

4. After 5 minutes turn the chicken, using another tablespoon of oil and cook for a further 5 minutes or until cooked throughout.

6. Mix the grated carrot, chilli and coriander in a bowl.

7. Make the dressing by whisking the remaining olive oil and lemon juice in a bowl with salt and pepper to taste. Toss the carrot, chilli and coriander in the dressing.

8. Serve a mound of the salad next to a pile of the chicken and scatter pomegranate seeds over everything.

To celebrate their launch The Mighty Spice Company will be cooking up their new summer recipes in various stores and giving out recipe cards for everyone to use at home.

The unique blends of spices will be available with the other fresh foods in the chiller cabinets of Selfridges, Harvey Nichols and a number of fantastic independents.