Rose Harissa Chicken Salad
It's been a pretty gluttonous summer and Fringe festival month here at AT HQ, so we're getting in to the swing of a new (more health conscious) routine in the lead up to Christmas, and after recently watching a few documentaries on the shocking effect of hidden sugar within our diets, we wanted to create a simple salad using fresh and affordable ingredients, as well as a step-by-step guide on the easy way to dress a pretty plate!
350g mini chicken fillets - 60g rose harissa paste - handful of watercress - 1 gala melon - 2 cooked beetroot - 1 pink grapefruit - 1 red onion - 1 tbsp greek style yoghurt - mint leaves - chilli flakes - 2 tbsp olive oil - 1 crushed garlic clove - 1 tsp honey - salt - pepper
Marinade the chicken strips for at least four hours/overnight in the harissa paste.
Prep all the separate elements: ball the melon, segment the grapefruit (keeping half the juice for the dressing), thinly slice or mandolin the red onion and beetroot, and pick the smaller mint leaves to garnish.
Combine the grapefruit juice with the garlic, olive oil, honey and season to taste.
Heat a non-stick frying pan so that it's piping hot, then cook off the chicken until it's charred on the outside but still moist, this takes roughly 5 minutes. Cut in to bite sized chunks.
Finally, assemble the dish (as above).
Stuck for salad ideas? Try and include different elements that are sweet, sour, salty and spicy on the plate, (and herbs and nuts can never go amiss!)