The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Middle Eastern Chicken & Beetroot Salad
Summer feasting means bold flavours without sacrificing any of the goodness. Here, you marinate free-range British chicken in yoghurt and baharat spice. Crispy spiced chickpeas for an extra protein boost. Toss in golden bites of cauliflower and mango harissa dressing to bring everything together.
Prep in 10
High protein
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 600g diced British Free Range chicken breast
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 4 garlic clove
- 4 tbsp harissa mango dressing (Sunflower Oil, Water, White Wine Vinegar, Mango Juice Concentrate, Salt, Smoked Paprika, Cayenne Pepper, Ground Cumin, Ground Cardamom, Crushed Red Chillies, Ground Coriander, Garlic Puree, Xanthan Gum)
- 460g chickpeas (Chickpeas, water, salt)
- 1 tbsp baharat spice blend (Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
- 200g baby tomatoes
- 80g mixed salad leaves
- ½ tsp turmeric
- 400g raw beetroot
Nutritional Information
Calories: 556
Protein: 50g
Carbs: 17g
Fat: 24g
Middle Eastern Chicken & Beetroot Salad
Summer feasting means bold flavours without sacrificing any of the goodness. Here, you marinate free-range British chicken in yoghurt and baharat spice. Crispy spiced chickpeas for an extra protein boost. Toss in golden bites of cauliflower and mango harissa dressing to bring everything together.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Trim, peel and cut the beetroot into 2cm chunks. Place onto a lined baking tray and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Roast for 25-30 mins, until soft and golden brown.
- In a mixing bowl, coat the chicken with the yoghurt, turmeric, half the baharat and a pinch of sea salt. Halfway through roasting, add the chicken to one side of the tray. Continue roasting, until cooked through.
- Drain and rinse the chickpeas. Finely chop or crush the garlic. Heat a large frying pan with 1 tbsp oil on high heat. Add the chickpeas and garlic and cook for 3-5 mins. Add the whole tomatoes, remaining baharat spice and a pinch of sea salt. Cook for 3 mins, then remove from the heat.
- Once the chickpeas have cooled slightly, toss with the mixed salad and harissa mango dressing.
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
- Serve the chickpea salad onto plates and top with the spiced chicken and roasted beetroot.
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