This is a great little side salad to serve with Middle Eastern flavours. Here we had a chicken roasted with garlic and preserved lemon. Lots of delicious flavours on the plate.
You need to roast chicken for 20 minutes at 190C/375F/gas 5 for each 500g, plus an extra 10 minutes.
Wine Suggestion: a red wine … with chicken … of course you can. We chose the Cantos de Valpiedra, a single estate Rioja, as we wanted hints of Moorish and Middle Eastern spices which tempranillo is good at transmitting. The Cantos is super elegant and smooth and has such a supple weight that it effortlessly matched the chicken and salad.
Herb salad with pomegranate & pistachios – serves 6
- juice of 1 orange
- 3 tbsp red wine vinegar
- 1 tbsp clear honey
- a small bunch of dill, roughly chopped
- a small bunch of mint, leaves picked and torn
- a bunch of scallions, finely sliced
- 100g mixed salad leaves
- seeds from 1 pomegranate
- 100g pistachios, roughly chopped
Whisk the orange juice, vinegar and honey together in a small bowl with some seasoning.
Tip rest of the ingredients into a large salad bowl, drizzle over the dressing and gently toss to serve.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 
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