Sticky chicken with sherry, almonds & dates
Tender roasted chicken legs coated in a lip-smacking glaze - ideal for feeding a crowd
Mediterranean feta salad with pomegranate dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 2 red peppers
- 3medium auberginescut into chunks, or 15 small, halved
- 6 tbsp extra-virgin olive oil
- tsp cinnamon
- 200g green beanblanched (use frozen if you can)
- 1 small red onionsliced into half moons
- 200g feta cheesedrained and crumbled
- seeds 1 pomegranate
- handful parsleyroughly chopped
For the dressing
- 1 small garlic clovecrushed
- 1 tbsp lemon juice
- 2 tbsp pomegranate molasses
- 5 tbsp extra-virgin olive oil
Nutrition: per serving
- kcal258
- fat21g
- saturates5g
- carbs12g
- sugars11g
- fibre0g
- protein6g
- salt0.94glow
Method
step 1
Heat oven to 200C/fan 180C/gas 6. Heat the grill to its highest setting. Cut the peppers into quarters, then place them, skin-side up, on a baking sheet. Grill until blackened. Place in a plastic bag, seal, then leave for 5 mins. When cool enough to handle, scrape skins off, discard, then set the peppers aside.
step 2
Place the aubergines on a baking tray, drizzle with olive oil and cinnamon, then season with salt and pepper. Roast until golden and softened – about 25 mins.
step 3
Meanwhile, combine all the dressing ingredients and mix well. To serve, place the aubergines, green beans, onion and peppers on a large serving plate. Scatter with the feta and pomegranate seeds. Pour the dressing over, then finish with the parsley.
