Harissa Chicken, Haloumi & Lemony Kale Salad
with Cherry Tomatoes
Do you hear that? Harissa chicken & haloumi is calling and it is ready to take your taste buds on a flavour-filled journey. Lay it all down on a bed of zingy kale and cherry tomatoes and you can thank us later!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
330 g
Chicken Breast
1
Baby Broccoli
1 packet
Haloumi
(Contains: Milk;)
1 packet
Harissa Paste
(May be present: Soy.)
1
Kale
1
Lemon
1 packet
Snacking Tomatoes
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 baby broccoli.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook baby broccoli, tossing, until tender, 5-6 minutes. Transfer to a large bowl, season with salt and pepper and set aside to cool slightly.
• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 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, 3-5 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 green beans, add kale, massaging leaves to soften. Add tomatoes, green beans 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!
