Harissa chicken with honey carrot and haloumi salad

Here is an enigma for you - I don't like capsicum (bell peppers) but I love chilli and even like dips with roast capsicum. So when it comes to harissa, I love its bite without the bitterness of raw capsicum. Harissa is a Tunisian hot chilli paste and is incredibly versatile. 


  • 600g chicken, cubed
  • 3 teaspoons harissa – heaped
  • 3 teaspoons yoghurt – heaped
  • 1 teaspoon lemon

  • 1 teaspoon harissa
  • 2 teaspoons yoghurt
  • ½ teaspoon honey
  • ½ teaspoon lemon
  • ½ cup quinoa, cooked and cooled
  • ¾ cup brown rice, cooked and cooled
  • 1 cup baby spinach
  • 1 tomato
  • 1 cup of stale bread, chopped into cubes (1cm) and baked with salt, pepper and olive oil (croutons)
  • 150g haloumi

Honey carrots:
  • 1 carrot
  • ½ teaspoon honey
  • 1 teaspoon butter
  • Pinch salt


  • Combine the yoghurt, harissa, lemon and pour over the chicken
  • Let the chicken marinate for 30 minutes
  • Grill the chicken on high until cooked through – around 4 minutes per side

  • Peel carrots and cut into 1cm match sticks
  • Boil until tender
  • Drain and mix in honey, butter and salt 

  • To make the dressing, mix the harissa, yoghurt, honey and lemon together. Put aside
  • Mix the quinoa and brown rice together 
  • Add the tomato, baby spinach and honey carrots (cooled) to the quinoa and brown rice mixture
  • Cut the haloumi into 0.5 cm slices and grill until it starts to brown
  • Serve the salad topped with the haloumi, chicken, dressing and croutons.
This dish is spicy, sweet and salty - all the best things. 

Fun farewell yoghurt fact... "Ancient people called yoghurt the food of the gods."

Source: IFT website


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