Chicken and pomegranate salad

Serves 4

Chicken and pomegranate salad (Jason Lowe)

Chicken under-fillets are perfect for this dish and are readily available in most supermarkets these days. You can buy pomegranate molasses in good delis and health-food shops or Turkish supermarkets.

10-12 chicken under- or mini-fillets
3tbsp pomegranate molasses
2tbsp vegetable or corn oil
Salt and freshly ground black pepper
1 pomegranate with the seeds scooped out and any pith removed
A couple of handfuls of small salad leaves and some cos or little gems if you wish

For the dressing

1tbsp pomegranate molasses
½tbsp red wine vinegar
3tbsp rapeseed oil

Put the chicken fillets in a non-reactive bowl with the pomegranate molasses and a tablespoon of the vegetable oil, mix well, cover and refrigerate for a couple of hours or overnight. Heat a ribbed griddle pan or heavy frying pan and brush with a little oil.

Remove any excess marinade from the chicken, season and cook for a couple of minutes on each side, turning them frequently if they begin burning, as the marinade will caramelise pretty quickly.

While the chicken is cooking, whisk all of the ingredients together for the dressing and season. To serve, cut the chicken fillets in half and arrange on individual or a large serving dish with the salad leaves and pomegranate seeds, then spoon over the dressing.