Serves 2-3
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  1. Mix the chicken and harissa paste and set aside for a minimum of 45 minutes. 
  2. Preheat the oven to 180°C/ 160°C fan/ gas mark 4.
  3. Add the chicken to a parchment-lined tray and bake for 25 minutes or until cooked through. Set aside.
  4. Sprinkle a pinch of salt and pepper over the tomatoes, set aside for 5 minutes.
  5. Mix the remaining salad ingredients together with the seasoned tomatoes.
  6. Cut the chicken into bite-sized pieces.
  7. Dress the mixed salad ingredients when ready to serve. Top with the chicken, and add a squeeze of fresh lemon juice. over the top, and serve.

Test Kitchen Tip: For maximum flavour, leave the chicken to marinade in the harissa paste overnight. Simply cover it and pop it in the fridge. 

Nutrition Facts

Per serving: 290kcals, 14.1g fat (2.4g saturated), 20g carbs, 11.4g sugars, 22.8g protein, 2.7g fibre, 0.307g sodium

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