Pomegranate Chicken, Sumac Roast Vegetables and Turmeric Hummus

Preheat oven to 180°. Cut onion into wedges. Slice carrot and capsicum into chunks. Trim and quarter squash. Pick coriander and roughly chop. Mince garlic.

Tip! Peeling the carrot is optional. Keep the carrot chunks small so they take the same amount of time as the rest of the veg.

Toss veggies with sumac (dark red spice packet), garlic, salt and pepper and a drizzle of oilve oil. Spread on a single layer on a lined baking tray. Cook for 15-20 minutes, turning halfway for even caramelisation. Veg is done when tender if pierced with a fork.

Coat chicken with pomegranate and season with salt and pepper. Place on a 2nd lined tray. Add to the oven and cook for for 15 minutes or until cooked through.

Tip! The chicken is cooked when the juices run clear when pierced with a knife.

In a small bowl add the turmeric/paprika spice mix and 1 tbsp of hot water from a recently boiled kettle. Allow it to sit for a minute or two. Add the hummus, a drizzle of extra virgin olive oil (optional) and mix well. Adjust seasoning to taste with salt and pepper if needed.

Tip! You can add a squeeze of lemon or lime if you like a sharper hummus.

Toss veggies with the coriander. Slice chicken as desired. Serve with the roasted veggies and a dollop of the hummus.

Preheat oven to 180°. Cut onion into wedges. Slice carrot and capsicum into chunks. Trim and quarter squash. Pick coriander and roughly chop. Mince garlic.

Tip! Peeling the carrot is optional. Keep the carrot chunks small so they take the same amount of time as the rest of the veg.

Toss veggies with sumac (dark red spice packet), garlic, salt and pepper and a drizzle of oilve oil. Spread on a single layer on a lined baking tray. Cook for 15-20 minutes, turning halfway for even caramelisation. Veg is done when tender if pierced with a fork.

Coat chicken with pomegranate and season with salt and pepper. Place on a 2nd lined tray. Add to the oven and cook for for 15 minutes or until cooked through.

Tip! The chicken is cooked when the juices run clear when pierced with a knife.

In a small bowl add the turmeric/paprika spice mix and 1 tbsp of hot water from a recently boiled kettle. Allow it to sit for a minute or two. Add the hummus, a drizzle of extra virgin olive oil (optional) and mix well. Adjust seasoning to taste with salt and pepper if needed.

Tip! You can add a squeeze of lemon or lime if you like a sharper hummus.

Toss veggies with the coriander. Slice chicken as desired. Serve with the roasted veggies and a dollop of the hummus.