Harissa Chicken, Pumpkin and Avocado Salad with Mint Yoghurt Dressing
Harissa Chicken, Pumpkin and Avocado Salad with Mint Yoghurt Dressing
Ingredients
Harissa chicken and pumpkin
- 6-8 chicken thighs (boneless and skinless)
- ½ cup harissa paste*
- 2 tablespoons olive oil
- 1 tablespoon runny honey
- 1 kg pumpkin (peeled and cut into 2cm chunks)
- 2 red onions (peeled and quartered)
Garlic mint yoghurt dressing
- 1 clove small garlic (finely minced)
- ¼ cup mint (finely chopped)
- ½ cup natural unsweetened yoghurt
- 1 lemon (juiced)
- 1 tablespoon extra-virgin olive oil
To serve
- 4 handfuls salad leaves
- 1 firm ripe avocado (diced)
- ½ cup mint (torn)
- ¼ cup pistachios (chopped)
Instructions
- 1
Combine half of the Harissa paste with the chicken and leave to marinate for an hour (or overnight in the fridge).
60 min - 2
Preheat oven to 200 degC/390 Fahrenheit. Line an oven tray with baking paper.
- 3
Combine remaining Harissa paste with olive oil and honey and toss with pumpkin and red onion wedges in prepared tray. Season with salt and pepper and roast until caramelised, about 30 minutes.
30 min - 4
Combine all yoghurt dressing ingredients and season to taste with salt and pepper.
- 5
Heat a drizzle of oil in a fry pan (or pre-heat BBQ) on medium heat. Cook marinated chicken thighs for 3-4 minutes each side or until cooked through. Set aside to rest for 5 minutes.
5 min - 6
To serve, gently toss salad leaves with pumpkin, onion, avocado, mint and a drizzle of extra virgin olive oil and lemon juice. Divide between plates. Top with 1-2 chicken thighs. Dress with yoghurt dressing and garnish with pistachios.
Nutrition
Per serving (based on 4 servings)
