Rose Harrisa Chicken salad⠀⠀

(Serves 2)⠀⠀⠀⠀⠀⠀⠀⠀⠀

Ingredients ⠀⠀⠀⠀⠀⠀⠀⠀⠀

  • 1 chicken breast⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1 large tablespoon of harrisa paste (I used @belazu_co Rose Harrisa for this)⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1/2 block of halloumi⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 10/12 cubes of bread (a great way to use up slightly stale bread)⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1 handful of frozen peas⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • Salad leaves – I love rocket, watercress and the more peppery ones for this
  • A sprinkle of sunflower seeds⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • Pink onions⠀⠀⠀⠀⠀⠀
  • Balsamic and wholegrain dressing
    • 5 tbsp olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
    • 1 tsp whole grain mustard⠀⠀⠀⠀⠀⠀⠀⠀⠀
    • 2 tbsp balsamic vinegar⠀⠀⠀⠀⠀⠀⠀⠀⠀
    • 1 squeeze of lemon juice⠀⠀⠀⠀⠀⠀⠀⠀⠀
    • Salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
    • Pepper…shaken ⠀⠀⠀⠀⠀⠀⠀⠀⠀


  • In a bowl or container loosen the harrisa paste with a little water and a small extra glug of olive oil
  • Place the raw chicken in this mix and leave to marinade for at least an hour⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • Turn the oven on to 180oC⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • After marinating place the chicken in an oven proof dish and place in the oven for 20 minutes⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • While the chicken cooks cube the halloumi into 1cm pieces⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • Add these to a dry hot frying pan, ensuring you keep moving them to brown all sides and stop sticking⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • Once cooked add the bread, lightly coated in olive oil, and allow these to slightly crisp. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • Turn off the frying pan and put to the side⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • Defrost the peas (just pop them in a mug with some boiling water for 2 minutes)
  • In a large bowl add the salad, peas and the seeds⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • Add enough dressing to lightly coat, toss⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • Remove the chicken from the oven and slice into bite size pieces⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • Throw the chicken, halloumi and bread into the salad. Toss again.⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • Lastly add 2 spoonfuls of pink onions⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • Eat straight away