chicken and roast vegetable salad

Harissa chicken and roast vegetable salad

Recipe from: 13 November 2012
Preparation time: 10 min
Cooking time: 10 min
 
A tasty salad with a spicy bite.
 
 
 

Ingredients

 
  • 1
    large or 2 small chicken breasts
  • 2
    tsp
    harissa paste (or Moroccan spice paste)
  • 2
    cup
    mixed baby veg - cut in half
  • fresh mint leaves - to serve
  • lemon juice - to serve
  • Salt and pepper - to season as desired
Servings: Change Serving
 
 

Method

 
Preheat oven to the grill setting.

Microwave baby vegetables on high for 5 minutes or until softened. Remove, place in an ovenproof dish, brush lightly with olive oil and grill for 8-10 minutes or until golden.

While the vegetables cook, coat the chicken in the harissa paste and fry on medium-high heat, turning half way, for 4 minutes on each side or until cooked through. Remove from the heat and cut into slices on the diagonal.

To serve, divide half the chicken and half the roasted vegetables into serving bowls, top with fresh mint leaves and a squeeze of lemon juice and eat immediately.

Optional extra:
Serve this with spicy couscous on the side, cooked according to packet instructions, with 1 extra tsp harissa paste mixed through the boiling water or stock when you cook it.

Reprinted with permission of Sarah Graham. To see more recipes, click here.


 
 

Read more on: chicken recipes  |  fry  |  summer  |  healthy  |  salads  |  grill
 

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Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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