Gruyère & onion tear & share
These tasty white bread rolls are filled with cheese and onion – let everyone help themselves as part of a buffet
Charred harissa chicken salad with cranberries, apple & herby yogurt dressing
- Preparation and cooking time
- Prep:
- Cook:
- plus marinating
- Easy
- Serves 2
Skip to ingredients
- 1 tsp garlic granules
- 1 tsp smoked paprika
- 1 tbsp olive oil
- ½ lemonjuiced
- 1 tbsp harissa paste
- 4 boneless, skinless chicken thighs
For the salad
Nutrition: Per serving
- kcal648
- fat48g
- saturates14g
- carbs18g
- sugars8g
- fibre4g
- protein34g
- salt1.11g
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.