Salad with Chicken, Sweet Potatoes, Gremolata and Pomegranate Seeds

Ingredients

• 900 g sweet potatoes
• 2 red onions
• 5 garlic cloves
• 5 tbsp olive oil
• 1 tsp fennel seeds
• Salt
• Pepper
• 1 Organic lemon
• 400 g chicken breast fillet
• a handful parsley (5 g)
• 80 g Baby Spinach
• 4 tbsp pomegranate seeds (15 g)

Instructions

1. 1.

   Peel sweet potatoes and onions, cut sweet potatoes into bite‑sized pieces and slice onions into wedges. Peel garlic, set aside one clove for the gremolata, mince the rest. Toss the prepared vegetables with 2 tbsp oil, fennel seeds, salt and pepper, spread on a baking tray and roast in a preheated oven at 200 °C (180 °C fan) for about 40 minutes until golden brown.

2. 2.

   Meanwhile zest the lemon, grate the peel finely, halve it and squeeze out the juice. Pat the chicken dry, season with salt and pepper. After about 30 minutes of roasting, place the chicken on top of the vegetables, drizzle with 1 tbsp lemon juice and 1 tbsp oil, and finish cooking. Let cool.

3. 3.

   Finely chop the reserved garlic clove for the gremolata. Strip parsley and spinach leaves, pat dry, remove stems and chop. Mix the garlic with parsley, 1 tsp lemon zest, 2 tbsp lemon juice and remaining oil; season with salt and pepper.

4. 4.

   Shred the chicken meat and fold into the vegetables with spinach. Sprinkle the gremolata over everything and top with pomegranate seeds.