Whip up this easy and quick recipe for Harissa Chicken and Roasted Vegetable Salad in minutes
1 large or 2 small chicken breasts
2 heaped tsp harissa paste (or moroccan spice paste)
2 cups of mixed baby veg, cut in half: I used baby butternut, gem squash and patty pan
Fresh mint leaves, to serve
Lemon juice, to serve
Pre-heat your oven to the grill setting.
Microwave your baby veg 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 cous cous 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, as well as about 1 Tbsp each of chopped fresh mint and coriander.
Recipe provided by Sarah Graham, author of Bitten, Smitten and A Foodie Lives Here food blog.