- 1 tablespoon finely chopped mint
- juice of 1/2 orange
- 1 tablespoon pomegranate molasses (or use balsamic vinegar)
- 2 tablespoons extra virgin olive oil
- 1/4 cup currants
- 2 chicken breasts, skinless and boneless
- 2 tablespoons flour
- 1/3 cup dukkah
- 2 egg whites, lightly beaten
- oil, to shallow fry
- 3-4 large handfuls baby spinach leaves
- 1 red onion, finely sliced
- 100g labneh balls*
Combine mint, orange juice, pomegranate molasses, olive oil and currants in a small bowl and then set aside. Making it first will give the currants some time to soften.
Slice the chicken into small chunks or strips.
Combine the flour and dukkah in a shallow dish and season with salt.
Dip the chicken into the egg white and then roll in the dukkah mixture until well coated.
Heat about 1cm depth of oil in a frying pan and when hot cook chicken in batches for 2-3 minutes on each side or until cooked through. Drain on paper towels once cooked.
Combine the spinach leaves, red onion and labneh in a large bowl or platter.
Add the chicken and gently toss to combine.
Drizzle with dressing, toss again and then serve with crispy pita bread.
* Labneh is yoghurt cheese and is very simple to make. Simply drain full fat Greek style yoghurt in a muslin lined sieve over a bowl for 24-36 hours. (in the fridge). Discard the liquid and roll the remaining yoghurt into balls of labneh.
Using balsamic vinegar will give a very different flavour to pomegranate molasses but I have offered it as an alternative understanding that many people won’t have the former in their pantry.