with Spanish Style Roasted Chickpea Salad
This dish uses a twist on a classic romesco sauce, the traditional Spanish sauce from the coastal city of Tarragona, turning it into a flavourful crumb for chicken breast. The crumb features almonds, garlic, roasted herbs and spices, sun-dried tomato paste and breadcrumbs. Chickpeas are a staple in Spanish and Iberian cuisine, so here we've roasted them to serve in a salad with roasted tomatoes and onions. It's all topped with garlic aioli, a Spanish favourite.
Allergens
Utensils
Tags
Garlic Clove
2 unit(s)
Toasted Flaked Almonds
15 grams
Breadcrumbs
10 grams
Roasted Spice and Herb Blend
1 sachet(s)
British Chicken Breasts
2 unit(s)
Sun-Dried Tomato Paste
25 grams
Chickpeas
1 carton(s)
Red Onion
1 unit(s)
Medium Tomato
2 unit(s)
Dried Oregano
1 sachet(s)
Cider Vinegar
30 milliliter(s)
Wild Rocket
40 grams
Olive Oil for the Crumb
1 tbsp
Sugar for the Dressing
1 tsp
Olive Oil for the Dressing
1.5 tbsp
Mayonnaise
1.5 tbsp
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Finely crush the flaked almonds in the unopened sachet using a rolling pin.
In a small bowl, combine the crushed almonds, breadcrumbs, olive oil for the crumb (see pantry for amount) and half the roasted spice and herb blend. Season with salt and pepper and mix well.
Lay the chicken onto a large baking tray, spread over the sun-dried tomato paste, then carefully spoon on the almond crumb. Press the crumb onto the chicken. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Add the garlic parcel to the tray.
When the oven is hot, roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, drain and rinse the chickpeas in a sieve, then pat dry with kitchen paper.
Halve and peel the red onion, then cut each half into 4-5 wedges.
Halve the tomatoes and cut into thin wedges.
Spread the chickpeas, tomatoes and onion out on a large baking tray. Drizzle with oil and sprinkle over the remaining roasted spice and herb blend and dried oregano. Season with salt and pepper, then toss to coat evenly.
Once the chicken has been roasting for about 10 mins, remove the garlic parcel from the oven and allow to cool slightly.
At the same time, slide the veg tray onto the middle shelf of your oven and roast until crispy, 16-18 mins. Turn halfway through.
Meanwhile, in a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then mix well.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
In another small bowl, combine the roasted garlic and mayo (see pantry for amount). Season with salt and pepper. Mix together well to make your aioli.
When everything's ready, thinly slice the chicken widthways.
Toss the roasted veg and rocket through the dressing.
Share the roasted veg salad between serving bowls. Top with the crumbed chicken and drizzle over the garlic aioli.
2705
kJ
Energy (kJ)
646
kcal
Energy (kcal)
31.3
g
Fat
4.6
g
of which saturates
32.4
g
Carbohydrate
11.1
g
of which sugars
11.6
g
Dietary Fibre
43.4
g
Protein
1.37
g
Salt
with Spanish Style Roasted Chickpea Salad
with Spanish Style Roasted Chickpea Salad
