Warm chicken, beetroot and mixed grain salad

Step by Step

Step 1

Preheat the oven to 200˚C, gas mark 6. Put the onion and beetroot in a roasting tin and toss through 1 tbsp oil and the lemon zest; season. Roast for 10 minutes. Remove the tin from the oven and add the chicken; cover the meat with the lemon slices then roast for 35 minutes, until the beetroot is tender and the chicken is cooked through, the juices run clear and there is no pink meat remaining.

Step 2

Lift the chicken out onto a board. Stir the mustard through the beetroot and onion then roughly chop the meat and return it to the roasting tin. Empty the pack of grains into the tin, breaking them up with a fork as you stir them through. Toss everything together with the watercress, most of the dill and the remaining 1 tbsp oil. Serve with the remaining dill scattered over.