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Easy / prepare ahead
Preparation time: 15 minutes
Cooking time: 35 minutes
Serves 6 as a main course or 8 to 10 as a side dish
600g (1lb 5oz) new potatoes, halved
400g (14oz) cooked and pickled baby beetroot, halved 100g (4oz) wild rocket handful walnuts, toasted and roughly chopped 5 free-range chicken breasts, cooked and shredded olive oil and pomegranate molasses, to dress
1 Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Toss the potatoes in a little olive oil with a scattering of sea salt and roast for 30 to 35 minutes, until golden and crisp.
2 If you’re serving the salad warm, toss all the remaining ingredients together and drizzle with olive oil, pomegranate molasses and a generous amount of seasoning. If you’re serving the salad as part of a buffet, wait until the potatoes cool before mixing everything together. You can prepare this salad without dressing it up to a day in advance, but leave out the beetroot until the last minute, as the colour bleeds into the other ingredients.
Per serving: 308-185 calories, 10-6g fat (1.7-1g saturated), 21.6-13g carbohydrate
Cook’s tip Sweet-sharp pomegranate molasses can usually be found in specialist sections of supermarkets or Middle Eastern grocers