MOROCCAN BEETROOT CHICKEN

THIS tasty dish uses za’atar, a fragrant, Middle Eastern spice mix, which you’ll find in most large supermarkets.

SERVES 2

2 chicken breasts (or salmon fillets, if you prefer), flattened with a rolling pin 1 tbsp za’atar Sea salt and freshly ground black pepper 1 fennel bulb, trimmed and quartered 200-250g beetroot, halved (or quartered if it’s large), and cut into ½ cm slices

2 medium sweet potatoes, peeled, quartered lengthwise, diced into 2cm chunks 1 tsp ground cumin 4 tbsp olive oil 1 carrot, grated Juice 1 lime 1 tbsp flaked or chopped almonds, toasted PREHEAT the oven to 170c/fan 150c/ gas 3. Rub the chicken breasts (or salmon fillets) with the za’atar, a pinch of sea salt and a grind of black pepper, then set aside. Put the fennel bulb into a medium-large baking dish, along with the beetroot and sweet potato. Scatter over the cumin, season with salt and pepper and drizzle 1 tbsp olive oil over the surface. Place the dish in the middle of the oven for around 25 minutes, or until everything is soft, stirring once or twice during cooking. Meanwhile, in a bowl mix together the grated carrot and half the lime juice. In a separate bowl, whisk together 2 tbsp olive oil, the rest of the lime juice and a pinch of salt. When the vegetables are ready, remove from the oven, add the carrot mix, pour over the dressing and toss everything together. Place a frying pan over a medium heat. Fry the chicken (or salmon) in the remaining oil, until cooked through. Serve on top of the baked vegetables, with the almonds scattered over.