Chermoula Chicken & Harissa Crouton Salad
with Roasted Pumpkin, Almonds & Garlic Aioli
Who doesn’t like a bit of char on their chicken? This one gets a generous coating of our punchy chermoula spice blend before it crisps up in the pan until golden. Finish it off with a bowl of harissa roasted veggies and crunchy croutons for an outstanding pairing of flavours.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
½
Onion
1 packet
peeled pumpkin pieces
1 packet
harissa paste
1
Wholemeal Panini
(Contains Soy, Gluten(Wheat); )
1 packet
flaked almonds
(Contains Almond; )
1 packet
chicken breast
1 sachet
chermoula spice blend
1 bag
Mixed Salad Leaves
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut onion (see ingredients) into wedges. Place peeled pumpkin pieces and onion on a lined oven tray. • Add harissa paste, a pinch of salt and a drizzle of olive oil. Toss to combine. • Spread out evenly, then roast until tender, 12-15 minutes.
• Cut or tear wholemeal panini into bite-sized chunks. • Place on a second lined oven tray, drizzle with olive oil and season with salt and pepper. Add flaked almonds to the side of the tray. • Bake until golden, 5-7 minutes.
• Meanwhile, cut chicken breast into strips. In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add chicken strips and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned and cooked through, 3-4 minutes each side. • Remove pan from heat, add the honey and toss to combine.
TIP: The chicken is cooked when it is no longer pink inside.
• In a large bowl, combine mixed salad leaves, roasted veggies, croutons and a drizzle of white wine vinegar and olive oil. • Divide harissa crouton salad between bowls. Top with chermoula chicken and toasted almonds. • Drizzle garlic aioli over to serve. Enjoy!