Chicken, beetroot & dill salad
Chicken, beetroot & dill salad
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Ingredients
Method
Preheat the oven to 220ºC, gas mark 7. In a large mixing bowl, combine 1½ tbsp oil, the honey, garlic, lemon zest and 1/2 of the lemon juice. Add the chicken and onion, season and toss to coat. Cover and marinate in the fridge while you continue with the recipe (or up to 12 hours in advance).
Toss the beetroot wedges with the remaining ½ tbsp oil, season and spread out in a roasting tin. Put the chicken and onion in a separate tin. Roast both (ideally side by side, or on different shelves, swapping them halfway) for 35-40 minutes, stirring both tins halfway through, until the chicken is fully cooked, the juices run clear and there is no pink meat. Take out of the oven and allow to cool for 5-10 minutes.
Blanch the green beans in a pan of boiling water for 3 minutes, then divide with the salad leaves between plates or serve on a large platter. Drain off any chicken juices into a bowl. Mix in the remaining lemon juice, the Greek yogurt and dill; season to taste. Add the chicken, onions and beetroot and spoon over the dressing. Scatter over more dill to serve.
