Roast chicken with beetroot and halloumi salad recipe
 Spice up your weekend roast chicken with fragrant harissa paste. Serve with a gloriously pink beetroot bulgur salad. 2 tsp cumin seeds2 tsp ground caraway seeds1 red chilli, roughly chopped1 tbsp sweet smoked paprika2 garlic cloves2 tbsp tomato purée3 tbsp red wine vinegar1 large chicken, spatchcocked2 tbsp olive oilsalt and pepper 2 tsp cumin seeds 2 tsp ground caraway seeds 1 red chilli, roughly chopped 1 tbsp sweet smoked paprika 2 garlic cloves 2 tbsp tomato purée 3 tbsp red wine vinegar 1 large chicken, spatchcocked 2 tbsp olive oil salt and pepper 125g/4½oz bulgur wheat400ml/14fl oz beetroot juice1 tbsp olive oil150g/5½oz halloumi, sliced100g/3½oz cooked beetroot, chopped100g/3½oz shelled pistachios, roughly choppedsmall bunch mint, choppedsmall bunch coriander, chopped1 pomegranate, seeds only1 lemon, zest and juice50ml/2fl oz olive oil 125g/4½oz bulgur wheat 400ml/14fl oz beetroot juice 1 tbsp olive oil 150g/5½oz halloumi, sliced 100g/3½oz cooked beetroot, chopped 100g/3½oz shelled pistachios, roughly chopped small bunch mint, chopped small bunch coriander, chopped 1 pomegranate, seeds only 1 lemon, zest and juice 50ml/2fl oz olive oil Method Preheat the oven to 200C/4000F/Gas 6. For the roast chicken, heat a small frying pan and add the cumin and caraway seeds. Once they start to release their oils add them to a small food processor. Add the chilli, smoked paprika, garlic, tomato purée and red wine vinegar to the food processor and blend until smooth. Set aside.Heat a large flat griddle and drizzle oil over the spatchcocked chicken and season with salt and pepper. Place breast-side down and cook for a couple of minutes, then transfer the chicken to a large baking tray. Roast in the oven for 30 minutes.Remove the chicken from the oven and spread the spice mixture over the chicken and place back in the oven for 20-30 minutes, or until the chicken is cooked through.Meanwhile for beetroot and halloumi salad, place the bulgur wheat and beetroot juice in a medium saucepan and cook for 15-20 minutes, or until just tender.Heat a ridged griddle pan until hot. Oil the sliced halloumi and cook on the griddle for 1-2 minutes each side until nicely browned.Place the cooked bulgur wheat in a bowl and add the cooked beetroot, pistachios, mint, coriander, pomegranate, lemon zest and juice and olive oil and mix. Add the cooked halloumi to the top.Remove the chicken from the oven and allow to rest in a warm place for 15-20 minutes. Carve the chicken into pieces and place on a plate along with the beetroot and halloumi salad. Preheat the oven to 200C/4000F/Gas 6. Preheat the oven to 200C/4000F/Gas 6. For the roast chicken, heat a small frying pan and add the cumin and caraway seeds. Once they start to release their oils add them to a small food processor. Add the chilli, smoked paprika, garlic, tomato purée and red wine vinegar to the food processor and blend until smooth. Set aside. For the roast chicken, heat a small frying pan and add the cumin and caraway seeds. Once they start to release their oils add them to a small food processor. Add the chilli, smoked paprika, garlic, tomato purée and red wine vinegar to the food processor and blend until smooth. Set aside. Heat a large flat griddle and drizzle oil over the spatchcocked chicken and season with salt and pepper. Place breast-side down and cook for a couple of minutes, then transfer the chicken to a large baking tray. Roast in the oven for 30 minutes. Heat a large flat griddle and drizzle oil over the spatchcocked chicken and season with salt and pepper. Place breast-side down and cook for a couple of minutes, then transfer the chicken to a large baking tray. Roast in the oven for 30 minutes. Remove the chicken from the oven and spread the spice mixture over the chicken and place back in the oven for 20-30 minutes, or until the chicken is cooked through. Remove the chicken from the oven and spread the spice mixture over the chicken and place back in the oven for 20-30 minutes, or until the chicken is cooked through. Meanwhile for beetroot and halloumi salad, place the bulgur wheat and beetroot juice in a medium saucepan and cook for 15-20 minutes, or until just tender. Meanwhile for beetroot and halloumi salad, place the bulgur wheat and beetroot juice in a medium saucepan and cook for 15-20 minutes, or until just tender. Heat a ridged griddle pan until hot. Oil the sliced halloumi and cook on the griddle for 1-2 minutes each side until nicely browned. Heat a ridged griddle pan until hot. Oil the sliced halloumi and cook on the griddle for 1-2 minutes each side until nicely browned. Place the cooked bulgur wheat in a bowl and add the cooked beetroot, pistachios, mint, coriander, pomegranate, lemon zest and juice and olive oil and mix. Add the cooked halloumi to the top. Place the cooked bulgur wheat in a bowl and add the cooked beetroot, pistachios, mint, coriander, pomegranate, lemon zest and juice and olive oil and mix. Add the cooked halloumi to the top. Remove the chicken from the oven and allow to rest in a warm place for 15-20 minutes. Carve the chicken into pieces and place on a plate along with the beetroot and halloumi salad. Remove the chicken from the oven and allow to rest in a warm place for 15-20 minutes. Carve the chicken into pieces and place on a plate along with the beetroot and halloumi salad.