Harissa spiced cauliflower with lemon and mint chicken and lentils. Perfect For Wings, Grilled Veggies & Hummus. Great recipe for Harissa spiced cauliflower with lemon and mint chicken and lentils. A fresh and healthy salad to start the week.

Chunky Cauliflower Steaks, coated in a delicious harissa marinade and roasted until lightly charred, sat atop a generous mound of green lentils flavoured with mint, parsley lemon juice and olive oil, and finished with an attractive scattering of pomegranate seeds… it's the sort of food you expect to find in a fancy restaurant, but. Cut the cauliflower into small florets. Place them on a rimmed sheet pan. You can cook Harissa spiced cauliflower with lemon and mint chicken and lentils using 21 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Harissa spiced cauliflower with lemon and mint chicken and lentils

It's of Chicken.
You need 2 of garlic cloves - crushed but skin left on.
It's 1 of large or 2 small chicken breasts.
You need of Juice of 1 lemon.
It's 1 tsp of chopped mint leaves.
Prepare 1 tsp of chopped parsley leaves.
It's 2 tbsp of olive oil.
It's of Cauliflower.
It's 1 head of cauliflower.
You need 1 tbsp of harissa spice.
It's 1 tbsp of olive oil.
You need of Lentils.
It's 1 of pouch of puy lentils.
You need 1 1/2 of sweet peppers.
You need 2 of spring onions chopped.
You need 1 tsp of chopped mint.
It's 1 tsp of chopped parsley.
Prepare of Juice 1/2 lemon.
Prepare of Drizzle of olive oil.
Prepare of Seasoning.
Prepare 1 tbsp of yogurt (optional).

In a small bowl, whisk together the harissa, oil, and salt. Drizzle over the cauliflower and, using your hands, toss to coat evenly. Finish the vegetables and serve: In the reserved bowl, combine the lemon purée and a drizzle of olive oil. Add the roasted vegetables; stir to coat.

Harissa spiced cauliflower with lemon and mint chicken and lentils instructions

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..

Taste, then season with salt and pepper if desired. Serve the finished chicken and sauce over the finished vegetables. Heat oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Ladle into bowls and serve with Toasted Cauliflower Crumbs, Mint Yogurt, harissa, and olives, mint leaves, and/or preserved lemon as desired.