Harissa Chicken Salad
Donal's Notes
You can get lots of different kinds of harissa paste, but the rose variety has an extra layer of deliciousness – do keep an eye out for it.
Instructions
Drain and rinse the chickpeas and set aside for later. In a bowl with the chicken thighs add salt and pepper, the harissa paste and the zest of the lemon and stir to combine.
Heat 1 tbsp of olive oil in a frying pan. Fry the chicken over a medium–high heat for 3–4 minutes on each side until just cooked through. Place the chicken on a chopping board to rest.
Slice and combine the chicken with the Greek yoghurt while the chicken is still warm.
Mix the lemon juice with some seasoning in a mixing bowl and whisk in the extra-virgin olive oil.
Chop the parsley and slice the avocado.
Add the chickpeas and rainbow salad to the bowl with the dressing. Toss gently to combine.
