Spiced chicken, mixed grain & nectarine salad

Name: Spiced chicken, mixed grain & nectarine salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 2 tsp Cooks' Ingredients Ruby Rose Harissa Paste; 2 tbsp olive oil; 200 g essential British Chicken Mini Breast Fillets; ½ red onion, thinly sliced; 1 unwaxed lemon, zest finely grated, plus 2 tsp juice; 2 tsp clear honey; 250 g pouch Waitrose Wholegrain, Red Rice & Quinoa; 100 g pack watercress; 2 tbsp finely chopped mint, plus extra leaves to scatter; 1 nectarine, sliced

Floral and smoky Harissa gives the chicken added punch, while the sweet nectarines add tart to the mixed-grain salad.

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1 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

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2 tsp Cooks' Ingredients Ruby Rose Harissa Paste
2 tbsp olive oil
200g essential British Chicken Mini Breast Fillets
½ red onion, thinly sliced
1 unwaxed lemon, zest finely grated, plus 2 tsp juice
2 tsp clear honey
250g pouch Waitrose Wholegrain, Red Rice & Quinoa
½ x 100g pack watercress
2 tbsp finely chopped mint, plus extra leaves to scatter
1 nectarine, sliced

Mix together the harissa and 1 tsp of the oil in a bowl. Add the chicken and stir well so the chicken is coated. Stir in the onion. Combine the remaining oil in a small bowl with the lemon zest and juice, honey and 1 tbsp water.
Heat a dry nonstick frying pan. Add the chicken mixture, spreading it in a thin layer and fry for 6-8 minutes, turning once until thoroughly cooked and there is no pink meat and the juices run clear. Heat the pack of grains in the microwave on full power for 1-2 minutes until piping hot.
Tip the grains into a large bowl and stir in the watercress and mint. Spoon onto serving plates and pile the nectarine and chicken on top. Drizzle with the dressing and serve scattered with the extra mint leaves.

Typical values per serving when made using specific products in recipe