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Harissa Chicken and Grapefruit Salad

60 Minutes
4 Servings
20 Ingredients

Description

Savour the vibrant flavours of our Harissa Chicken and Grapefruit Salad, a delightful culinary journey that balances bold and refreshing tastes.

Begin with tender Simple Truth Free-range Chicken strips, marinated in a zesty blend of harissa paste, yoghurt, orange juice, and thyme, infusing each bite with a burst of Mediterranean-inspired goodness. The harissa paste, meticulously crafted from charred red peppers, aromatic spices, and zesty lemon, adds depth and heat to the dish.

As the chicken cooks to perfection, the salad base of cauliflower and turnip rice, tossed with Asian greens, citrus segments, and toasted walnuts, comes alive with freshness. This vibrant mix is complemented by sliced baby beetroot and the jewel-like pop of pomegranate arils. A dressing of extra virgin olive oil, Dijon mustard, grapefruit juice, apple cider vinegar, and finely chopped red onion ties it all together.

Elevate your dining experience with the Harissa Chicken and Grapefruit Salad – a celebration of flavours that deliver a delightful fusion of the Mediterranean and the exotic. Get all the ingredients you need delivered in 60 minutes with Checkers Sixty60.

Directions

1. Place the red peppers over an open flame and rotate them until completely blackened and well charred.

2. Place them into a bowl and cover with cling film, then set aside to sweat for 20 minutes.

3. After sweating, remove the blackened skin from all the peppers. Remove the stems from 2 of the peppers, deseed them, and roughly chop.

4. Set aside the other 3 peppers for the salad later.

5. In a dry pan over medium heat, toast the coriander, cumin, caraway, and chilli flakes for 1 – 2 minutes, or until they become fragrant and slightly brown.

6. Immediately transfer them to a pestle and mortar or a spice grinder.

7. Add the diced garlic and red chilli to the toasted spices and blend further.

8. Add the chopped red peppers, lemon juice, parsley, and date paste.

9. Blend until smooth or slightly chunky.

10. Transfer the harissa paste to a jar and set it aside.

11. In a bowl, mix 3 tablespoons (45ml) of harissa paste with yoghurt, orange juice, and thyme.

12.Toss the sliced chicken in this mixture.

13.Set it aside to marinate for 2 hours or for a minimum of 20 minutes.

14. Heat a little olive oil in a non-stick pan and gently fry the marinated chicken until it's cooked through, about 10 – 12 minutes.

15. Alternatively, you can place the chicken in an air fryer at 200°C and cook it for 8 – 10 minutes until it's done. Set the cooked chicken aside.

16. The dressing: Place all dressing ingredients into a jar, secure it with a lid, and shake well for 1 minute to combine thoroughly. Season with salt and pepper, then set it aside.

17. In a non-stick pan, heat a little olive oil and add the turnip and cauliflower rice.

18. Season with salt, ground pepper, chopped coriander, and a squeeze of lemon juice.

19. Stir to heat and cook through.

20. Toss the cauliflower and turnip rice with the Asian greens, citrus segments, and toasted walnuts.

21. Arrange this mixture on a plate with the harissa-marinated chicken strips, sliced baby beetroot, and pomegranate seeds. Drizzle the dressing over the salad, season with salt and pepper, and serve.

 

Ingredients

  • 4 Simple Truth Free-range Chicken Breasts; sliced into strips
  • Extra virgin olive oil

 

For the Harissa Paste:

  • 5 red bell peppers
  • 2 tsp. (10ml) coriander seeds
  • 2 tsp. (10ml) cumin seeds
  • 2 tsp. (10ml) caraway seeds
  • 1 tsp. (5ml) crushed chilli flakes
  • 1 red chilli pepper; finely chopped
  • 3 garlic cloves
  • Juice of ½ lemon
  • ¼ cup (60ml) parsley; chopped
  • 1 date; stone removed and placed in a bowl with hot water

 

For the Yoghurt Marinade:

  • ½ cup (125ml) plain yoghurt
  • Juice of ½ orange
  • 1 tbsp. (15ml) thyme; chopped

 

For the Dressing:

  • ½ cup (125ml) extra virgin olive oil
  • 1 tbsp. (15ml) Dijon mustard
  • ⅓ cup (80ml) grapefruit juice (from 1 grapefruit)
  • 2 tbsp. (30ml) Simple Truth Apple Cider Vinegar
  • ½ red onion; finely chopped

 

For the Base:

  • 1 packet Simple Truth Cauliflower and Turnip Rice
  • Juice of ½ lemon

 

For the Salad:

  • 1 grapefruit; peeled and cut into segments
  • 1 orange; peeled and cut into segments
  • 1 packet Freshmark Asian Mixed Salad
  • 1 tub pickled Cape Malay Baby Beetroot
  • 50g Padkos Walnuts; toasted and roughly chopped
  • 1 cup (80ml) pomegranate arils