This recipe is evocativeof Middle Eastern dishes, where a stringy cheeselike this, traditionally sprinkled with black sesame, is commonly used in salads.
Pomegrante Grilled Chicken & Oaxaca Salad
4boneless, skinless chicken breasts, trimmed
¼ cuppomegranate molasses
Salt and freshly ground black pepper
Olive oil
1 cos lettuce, chopped
1 cup cherry tomatoes, halved
2 avocados, sliced
Handful oftorn fresh mintleaves
1 ball Clevedon Buffalo Co. Oaxaca cheese, shredded
2 tablespoons black sesame seeds
Pomegranate seeds, to garnish (optional)
Dressing:
2 tablespoonspomegranate molasses
Juice of 1 lemon
1/3 cup extra virgin olive oil
Smear chicken portions with pomegranate molasses and season with salt and pepper. Place chicken in an oven pan and drizzle with a little oil. Roast at 180°C for 20-25 minutes oruntil browned and cooked all the way through. Transfer to cutting board and slice into strips.
To assemble salads, place lettuce on the bottom, then top with chicken, tomatoes, avocado, mint and Oaxaca shreds. Sprinkle the cheese with sesame seeds; scatter over pomegranate seeds, if available. Place dressing ingredients in a jar and season well. Seal jar with lid and shake well to combine. Drizzle dressing over salad, to serve.