Recipe of Homemade Harissa spiced cauliflower with lemon and mint chicken and lentils
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The number of servings that may be served to make Harissa spiced cauliflower with lemon and mint chicken and lentils is 2 people. So be certain this portion is enough to serve for yourself and your beloved household.
Oh yes, simply so as to add, the time needed to cook Harissa spiced cauliflower with lemon and mint chicken and lentils is estimated to be around 1 hr 30 mins.
So, this time, let’s attempt it, let’s fluctuate Harissa spiced cauliflower with lemon and mint chicken and lentils ourselves at residence. Staying with easy ingredients, this dish can present benefits in helping to maintain the health of our bodies. You can make Harissa spiced cauliflower with lemon and mint chicken and lentils utilizing 21 material kind and 6 manufacturing steps. Here’s how you can make the dish.
A fresh and healthy salad to start the week. I love the sweetness of roasted cauliflower and the lemon/garlic/mint flavours of the chicken remind me so much of being on holiday. Combine them together with some herby lentils and you’ve got a deliciously well balanced summer salad. I hope you enjoy the freshness as much as I did.
Substances and spices that have to be Take to make Harissa spiced cauliflower with lemon and mint chicken and lentils:
- Chicken
- 2 garlic cloves – crushed but skin left on
- 1 large or 2 small chicken breasts
- Juice of 1 lemon
- 1 tsp chopped mint leaves
- 1 tsp chopped parsley leaves
- 2 tbsp olive oil
- Cauliflower
- 1 head cauliflower
- 1 tbsp harissa spice
- 1 tbsp olive oil
- Lentils
- 1 pouch of puy lentils
- 1 1/2 sweet peppers
- 2 spring onions chopped
- 1 tsp chopped mint
- 1 tsp chopped parsley
- Juice 1/2 lemon
- Drizzle of olive oil
- Seasoning
- 1 tbsp yogurt (optional)
Instructions to make to make Harissa spiced cauliflower with lemon and mint chicken and lentils
- Cut the chicken into large strips, add all of the ingredients and some salt and pepper. Cover and leave in the fridge for 45mins-1hr
- Preheat the oven to 180 degrees. Chop the cauliflower into florets, drizzle with olive oil and harissa spice. Mix until completely coated. And put in the oven for 40 minutes or until soft.
- Chop the pepper into three halfs and place on the shelf next to the cauliflower. Cooks for 20-30 minutes until the skin starts to blister. Then remove and set aside to cool.
- Now prepare your lentils. Cook the pouch according to the packet instructions and leave to cool. Meanwhile chop the herbs, spring onions and slice the peppers. Mix together in a bowl with the lemon juice, olive oil and season to taste.
- Remove the cauliflower from the oven. And prepare the chicken by heating a large pan (ideally a grill pan but I didn’t have one). Fry the chicken over a medium heat until golden brown on one side (roughly 2mins). Turn over and cook until golden brown on the other side too. Once cooked (cut a piece open to check), remove from the heat.
- Assemble your salad and drizzle with natural yogurt, olive oil or whatever else you fancy.
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