Chicken & Pumpkin Salad
The art of grilling meets the elegance of a perfectly composed salad with this Harissa Marinated Chicken masterpiece!
Ingredients
Salad
4 Chicken thighs
1-2 tbsp of harissa paste
Salt and freshly ground black pepper
1 small pumpkin, peeled, seeded, and cut into wedges
1 red onion, cut into wedges
4 cups romaine lettuce, chopped
2 tablespoons olive oil
Salt and freshly ground black pepper to season
Dressing
1 shallot
1 clove of garlic
200g yoghurt
150g kewpie Mayo
1-2 tbsp tarragon
1 handful coriander
Juice of 1 lime
Method
- Prepare the BBQ for direct cooking. The temperature should be around 200°C.
- In a large bowl, mix the harissa paste with salt and pepper. Add the chicken thighs and coat well with the marinade.
- Let the chicken marinate in the refrigerator.
- Season the pumpkin wedges with salt and pepper
- Place the pumpkin, red onion, and chicken breasts on the grill and cook, flipping occasionally.
- The pumpkin will take about 20 minutes to cook through.
- This recipe is a fantastic way to utilize those overlooked vegetables in your refrigerator. Feel free to add any cooked or raw veggies that you have on hand.
- For the dressing, simply blend all the mentioned ingredients.
- Arrange the cooked pumpkin, lettuce and red onion on a serving platter and drizzle with the dressing.
- Serve the chicken breasts alongside the pumpkin salad.
Tips
For the best taste, allow your chicken to marinate for as long as you can, up to 24 hours for maximum flavour.
