- 30 ml olive oil
- 30 ml Robertsons barbecue spice
- 60 ml maple syrup
- 500 g chicken fillets
- 250 g red and yellow beetroot, peeled
- 100 g spinach
- 100 g pomegranate seeds
- 200 g goat cheese, roughly crumbled
- 60 ml store bought salad dressing
Serving Size 4
Amount per serving
Bring a large saucepan with salted water to the boil, add the beetroot and lower the heat and simmer for 20-25 minutes or until the beetroot is tender. Drain and leave to cool. Slice the beetroot thinly.
In a bowl combine the olive oil, Robertsons Barbeque Spice, maple syrup and rub all over the chicken. Heat a griddle pan and grill the chicken over medium heat, while basting with the extra oil for 8-10 minutes or until golden brown and cooked. Leave to cool slightly and flake the chicken with a fork.
Combine the beetroot, spinach, goats cheese, pomegranate seeds and chicken in a large bowl. Toss the salad dressing through before serving.