A Delightly Refreshing Summer Salad
Servings: 4
Preparation Time: 10 mins
Cook Time: 20 mins


1. Preheat an oven to 200oC/ Gas mark 6
2. In a large bowl, mix sumac, garlic, stevia, yogurt and lemon juice together. Add the chicken and coat. Marinate for 10 minutes.
3. Place the marinated chicken onto an oven tray and roast in a hot oven for 15-20 minutes.
4. For the salad, place beetroot, chilli, pomegranate seeds, salad leaves and two-thirds of the mint into a bowl.
5. For the dressing, stir red wine vinegar, stevia, chilli flakes and yogurt together and season with salt and pepper.
6. To serve Mix the salad with the dressing and arrange onto plates. Slice the chicken and arrange on top, sprinkle with remaining mint before serving.

Lemon, Chilli Chicken Salad