You can get lots of different kinds of harissa paste, but the rose variety has an extra layer of deliciousness – do keep an eye out for it.


Equipment: Sauté pan
Serves: 4

  • 1 tbsp olive oil
  • 6 boneless, skinless chicken thighs
  • 3 tbsp rose harissa paste
  • finely grated zest and juice of ½ lemon
  • 2 tbsp low-fat Greek yoghurt 
  • 3 tbsp extra-virgin olive oil
  • 1 x 220g (8oz) bag rainbow salad
  • 1 avocado, sliced
  • 1 x 400g (14oz) tin chickpeas, drained and rinsed
  • handful of chopped flat-leaf parsley


  1. Heat the olive oil in a sauté pan. Season the chicken with salt and pepper and spread all over with the harissa paste and a sprinkling of lemon zest.
  2. Fry over a medium–high heat for 3–4 minutes on each side until just cooked through. Set aside to rest, then slice and combine with the yoghurt while the chicken is still warm.
  3. Mix the lemon juice with some seasoning in a salad bowl and whisk in the extra-virgin olive oil.
  4. Add the rainbow salad, avocado, chickpeas and parsley and toss gently to combine. Serve with the harissa chicken.