This lovely Middle-Eastern-spiced salad arrives in your week with big next-day-lunch appeal. Golden roasted potato and chicken gets mixed up in a tangy pomegranate-dressed salad and drizzled with creamy tahini for a meal that shouldn't be confined to dinnertime. Take it outdoors for a picnic or to work tomorrow.
Preheat oven to 210°C fan-forced. Slice potatoes into 1cm-thick rounds. Place chicken and potato on a lined baking tray, sprinkle with Seventh Heaven Spice Blend, salt and pepper and drizzle with ½ the olive oil. Toss to coat and spread out in a single layer. Roast for 20 minutes or until chicken is cooked through. Remove chicken and wrap in foil, roast potatoes for a further 10 minutes. While chicken and potato are cooking, continue with step 2.
Finely slice spring onion and celery. Rinse lettuce and tear into pieces.
Place pomegranate molasses, red wine vinegar, remaining olive oil and salt and pepper in a bowl big enough to fit the salad and stir to combine.
Place tahini, lemon juice, honey and 20ml (1 tablespoon) water in a small bowl and stir to combine.
Place celery, spring onion and lettuce in the bowl with pomegranate dressing and toss to combine.
Slice chicken. Toss potato through salad. Divide salad and chicken between plates, drizzle with tahini sauce and sprinkle with pine nuts to serve.