Harissa chicken and roast vegetable salad

Sarah Graham
2 servings Prep: 10 mins, Cooking: 10 mins

A tasty salad with a spicy bite.

By Food24 November 13 2012
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Ingredients (6)

1 chicken breast fillets
2 tsp harissa paste
2 cup mixed vegetables — baby vegetables
fresh mint — to serve
lemon juice — to serve
salt and freshly ground black pepper
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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.

 



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