Name: Charred harissa chicken salad with cranberries, apple & herby yogurt dressing
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 2
Ingredients: 1 tsp garlic granules; 1 tsp smoked paprika; 1 tbsp olive oil; ½ lemon juiced; 1 tbsp harissa paste; 4 boneless, skinless chicken thighs; 10g dill; 10g parsley; 3 tbsp Greek yogurt; ½ lemon juiced; 2 tbsp olive oil; 40g pea shoots; 40g rocket; ½ red apple skin on and sliced thinly; 50g feta crumbled; 25g dried cranberries; 25g walnuts roughly chopped

Charred harissa chicken salad with cranberries, apple & herby yogurt dressing

1 tsp garlic granules
1 tsp smoked paprika
1 tbsp olive oil
½ lemon
juiced
1 tbsp harissa paste
4 boneless, skinless chicken thighs

For the salad

10g dill
10g parsley
3 tbsp Greek yogurt
½ lemon
juiced
2 tbsp olive oil
40g pea shoots
40g rocket
½ red apple
skin on and sliced thinly
50g feta
crumbled
25g dried cranberries
25g walnuts
roughly chopped

Method

step 1
In a bowl, combine the garlic granules, smoked paprika, olive oil, lemon juice and harissa paste. Coat the chicken thighs thoroughly in the marinade, then chill for at least 20 mins or up to 12 hrs for a deeper flavour.
step 2
Heat the air fryer to 200C and arrange the chicken thighs flat in the basket. Cook the chicken for 16-20 mins until cooked through and charred. Set aside to cool slightly, then roughly slice.
step 3
Meanwhile, combine the dill, parsley, yogurt, lemon and olive oil in a blender. Whizz until smooth and creamy, and season to taste.
step 4
Mix half the dressing with the pea shoots and rocket on a serving platter, then scatter over the apple, feta, cranberries and walnuts. Finish with a dollop of the herby dressing and harissa chicken.