"The ultimate summer salad. This salad is simply bursting with a gorgeous selection of flavours, ready in 30 minutes and a real crowd pleaser. The combination of the spiced harissa chicken with the subtle crunch of the asparagus and crumbled salty feta is a real winner. I have added smoky beetroot, a variety of cherry tomatoes, mixed leaves and a generous helping of toasted pine nuts with a few pomegranate seeds."
Harissa Chicken with Asparagus & Feta with toasted pine nuts
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Prep time: 15mins
Cook time: 30mins
Serves or Makes: 2
Recipe Card
ingredients
- 2 pieces fresh Chicken Breast
- 2 tablespoons Rose Harissa
- 1 tablespoons Paprika
- 1 1/2 pack fresh Mixed Leaves
- 4 cooked & chopped Beetroot
- 20 fresh Mixed Colour Cherry Tomatoes
- 10 spears fresh Asparagus
- 40 grams cubed Feta
- 2 tabelspoons toasted Pine Nuts
- 2 tabelspoons fresh Pomegranate Seeds
Method
Step 1
Pre-heat your oven to 200/180 fan.
Step 2
Coat the chicken with rose harissa and paprika and lightly season. Roast in the oven for 30 minutes or until it is completely cooked through. It should read 165F on a thermometer.
Step 3
While the chicken is cooking, prepare your salad between two large plates.
Step 4
Cook the asparagus in boiling water for a few minutes, drain and run cold water so it stops cooking and keeps that lovely crunch!
Step 5
Gently toast the pine nuts in a small pan, until they are both slightly golden. Remove from the heat and set aside.
Step 6
When the chicken is cooked through, leave to rest for a few minutes, then slice thinly and place on top of the salad.
Step 7
Add the asparagus and crumble the feta over everything.
Step 8
Finish with the toasted pine nuts, and pomegranate seeds.
Step 9
I drizzled mine with a lovely vinaigrette from Mellow Yellow, but it also works well with extra virgin olive oil and balsamic vinegar!
Step 10
Note: This gorgeous salad can be made up the night before and kept in an air-tight container once the chicken has fully cooled. Perfect for lunch or dinner the next day.