Zaatar chicken with harissa quinoa and a pomegranate, carrot and orange salad

Method

1. Preheat the oven to 200C / fan 180C / gas mark 6.
2. Coat each chicken breast with the Zaatar seasoning. Drizzle with oil, then add to a baking tray. Slice the carrot into batons. Roughly chop the half onion. Place the carrot and onion alongside, and roast in the oven for 25 minutes until the chicken is cooked through.
3. Meanwhile, rinse the quinoa, then place in a saucepan with 500ml lightly salted boiling water and a pinch of sea salt. Simmer for 15 mins, until cooked, then drain.
4. Slice the pomegranate and removed the seeds carefully (watch for juice!) Cut away the peel form the orange, then slice across the segments, then break up into triangles, and set aside.
5. Dissolve the creamed coconut with 20-30ml boiling water. Stir in the tomato paste and harissa.
6. Add the quinoa to a large bowl, then stir through the sauce, the roasted onion, roasted carrot, half of the pomegranate seeds and rocket. Squeeze in the juice from the half lemon. Season with sea salt and black pepper.
7. Thinly slice the chicken. Make a bed with the quinoa, then add the salad elements on top, then the sliced chicken. Top with the remaining pomegranate seeds, orange segments, and serve.