Harissa Chicken & Lemony Kale Salad
with Haloumi, Cherry Tomatoes & Roasted Almonds
- Almond
- Milk
- Soy
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Do you hear that? Harissa chicken is calling and it is ready to take you on a flavour-filled journey for your taste buds. Lay it all down on a bed of haloumi, zingy kale and cherry tomatoes and you can thank us later!
Ingredients
1
Baby Broccoli
330 g
Chicken Breast
1 packet
Harissa Paste
(May be present: Soy.)
1
Kale
1
Lemon
1 packet
Roasted Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1
Snacking Tomatoes
1 packet
Haloumi
(Contains: Milk;)
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
Utensils
Cooking Steps
• In a medium bowl, place haloumi and cover with water to soak. Trim and halve baby broccoli. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli, tossing regularly, until tender, 4-5 minutes. Transfer to a large bowl, season and set aside to cool slightly. • Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 2-4 minutes each side. Transfer to a plate and cover to keep warm.
• Meanwhile, thinly slice kale, discarding any larger pieces of stalk. Halve snacking tomatoes. Slice lemon into wedges. • In a small bowl, combine the honey, a generous squeeze of lemon and a drizzle of olive oil. Set aside. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season generously with salt and pepper on both sides.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat and add harissa paste and a splash of water, turning chicken to coat. TIP: The chicken is cooked when it is no longer pink inside.
• To the bowl with baby broccoli, add kale, massaging leaves to soften. Add tomatoes, baby broccoli and lemon dressing tossing to combine. Season to taste. • Slice chicken if preferred. • Divide lemony kale salad, haloumi and harissa chicken between plates. Spoon over any remaining glaze from pan. • Serve with any remaining lemon wedges. Enjoy!
