Ingredients

• 2 tsp cumin seeds
• 2 tsp ground caraway seeds
• 1 red chilli
• roughly chopped
• 1 tbsp sweet smoked paprika
• 2 garlic cloves
• 2 tbsp tomato purée
• 3 tbsp red wine vinegar
• 1 large chicken
• spatchcocked
• 2 tbsp olive oil
• salt and pepper
• 125g/4½oz bulgur wheat
• 400ml/14fl oz beetroot juice
• 1 tbsp olive oil
• 150g/5½oz halloumi
• sliced
• 100g/3½oz cooked beetroot
• chopped
• 100g/3½oz shelled pistachios
• roughly chopped
• small bunch mint
• chopped
• small bunch coriander
• chopped
• 1 pomegranate
• seeds only
• 1 lemon
• zest and juice
• 50ml/2fl oz olive oil

Directions

• Preheat the oven to 200C/4000F/Gas 6.
• For the roast chicken
• heat a small frying pan and add the cumin and caraway seeds. Once they start to release their oils add them to a small food processor. Add the chilli
• smoked paprika
• garlic
• tomato purée and red wine vinegar to the food processor and blend until smooth. Set aside.
• Heat a large flat griddle and drizzle oil over the spatchcocked chicken and season with salt and pepper. Place breast-side down and cook for a couple of minutes
• then transfer the chicken to a large baking tray. Roast in the oven for 30 minutes.
• Remove the chicken from the oven and spread the spice mixture over the chicken and place back in the oven for 20-30 minutes
• or until the chicken is cooked through.
• Meanwhile for beetroot and halloumi salad
• place the bulgur wheat and beetroot juice in a medium saucepan and cook for 15-20 minutes
• or until just tender.
• Heat a ridged griddle pan until hot. Oil the sliced halloumi and cook on the griddle for 1-2 minutes each side until nicely browned.
• Place the cooked bulgur wheat in a bowl and add the cooked beetroot
• pistachios
• mint
• coriander
• pomegranate
• lemon zest and juice and olive oil and mix. Add the cooked halloumi to the top.
• Remove the chicken from the oven and allow to rest in a warm place for 15-20 minutes. Carve the chicken into pieces and place on a plate along with the beetroot and halloumi salad.