Let's get some razzle and a good glug of dazzle happening with this Middle-Eastern-inspired chicken and salad. It's softly spiced, plumped up with lentils and quite literally bursting with sweetness thanks to some pan-blistered cherry toms. If you have some flatbreads on-hand, you could wrap it all up with a slick of tzatziki.
Slice chicken in half horizontally to yield 2 thinner pieces. Place in a bowl with Seventh Heaven Spice Blend, 2 teaspoons olive oil and a sprinkle of salt and pepper.
Halve cherry tomatoes. Peel and crush garlic. Place red wine vinegar, pomegranate molasses and garlic in a small bowl and mix to combine. Set aside.
Heat a frypan over high heat. Add 2 teaspoons oil and tomatoes. Sprinkle with salt and cook, without stirring, for 2 minutes or until slightly caramelised and collapsed. Stir tomatoes, flipping over, and cook for a further 2 minutes. Remove from heat, add pomegranate mixture and toss to combine. Transfer tomatoes to a bowl. Wipe out frypan.
Return frypan to medium-high heat. Add chicken and cook for 3–4 minutes each side or until cooked through. Remove from pan, wrap in aluminium foil and rest for 5 minutes.
Drain and rinse lentils. Roughly chop spinach and parsley. Chop cucumber into 1cm pieces. Thinly slice spring onion.
Combine spinach, parsley, lentils, cucumber, spring onion and tomatoes and toss to combine. Season with salt and pepper. Slice chicken and serve with lentil tabouli and tzatziki.