A tasty salad with a spicy bite.
|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|
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.
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.