Saturday, 6 December 2014

Warm Chicken and Preserved Lemon Salad

I had this salad cold in a lunchbox and it was very tasty. I didn't miss the fact that there was very little dressing in this recipe, there was enough flavour from the harissa and preserved lemons. Really easy to make too.

Warm Chicken and Preserved Lemon Salad (adapted from Waitrose Recipe Card)
(Serves 4)

2–3 tsp harissa
1 tbsp
4 chicken breasts 
2 red peppers, seeded and quartered
1 fennel bulb, sliced
150g couscous
1 tbsp extra-virgin olive oil
140g pack watercress, rocket & spinach salad
2 tbsp green olives, halved
2 preserved lemons, finely chopped
2 tbsp chopped coriander
Mix together the harissa and oil and brush the chicken, peppers and fennel with the mixture.
Cook the chicken, peppers and fennel in a preheated griddle pan or under a medium grill for 8–10 mins on each side until nicely browned and cooked through with no pink meat and the juices run clear.
Meanwhile, place the couscous in a large heatproof bowl and cover with 300ml boiling water. Leave for 5 mins until the water has been absorbed, then fluff up with a fork. Stir through the extra-virgin olive oil and transfer to a large serving bowl.
Slice the chicken and peppers into strips and add to the couscous along with the salad leaves, olives, lemons and coriander. Toss well together and serve immediately, or leave to cool completely and serve chilled.

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