Harissa Spiced Chicken Salad
4 chicken thighs (OR chicken breasts)
1 yellow pepper
1 garlic clove
3 spring onions
15 cherry tomatoes
Large handful of salad leaves
3 Tsp Harissa seasoning OR paste
Salt and pepper
Optional extras - sunflower seeds/sesame seeds/cashew nuts/halloumi/sweet chilli sauce
Preheat oven to 180°C. Cover ball sides of the chicken in the harissa. Bake for 20-25 minutes until fully cooked through.
Remove from the oven and use 2 forks to shred the chicken (save some of the spiced liquid).
Crush the garlic. Dice the pepper. Chop the tomatoes in half. Slice the spring onions.
In a large frying pan, add a few drops of oil. Add the garlic, pepper, tomatoes and spring onion. Fry on a low heat for 10 minutes.
Add the chicken and the saved liquid. Add salt and pepper to taste. Fry for 5 minutes.
Mix into the salad leaves and enjoy!