Warm roast chicken and quinoa salad

Warm roast chicken and quinoa salad with sweet potato, cavolo nero and walnuts

This is a great recipe for transforming your regular Sunday roast into something a little more nutritious. If you don't have time to cook a whole bird, you can use chicken legs and just roast everything in the tray for 40 minutes.

    • Serves6
    • CourseMain meal
    • Prepare20 mins
    • Cook1 hr 50 mins
    • Total time2 hrs 10 mins
    • Plusresting


    • 2 red onions, thinly sliced
    • 2 garlic cloves, sliced
    • 700g sweet potatoes, scrubbed clean and cut into roughly 3cm chunks
    • 3 thyme sprigs
    • tbsp olive oil
    • kg whole chicken, string removed
    • 150ml Cooks' Ingredients chicken stock
    • lemons, halved
    • ½ tsp ground allspice
    • 500g ready-cooked red and white quinoa
    • 200g thick cut cavolo nero
    • 50g walnuts
    • 100g pomegranate seeds