Spiced Chicken, Chickpea & Spring Veggie Salad
with Harissa Yoghurt & Fetta
This hearty paprika chickpea and chicken salad is brimming with flavour in every mouthful. With roasted sweet potato, baby capsicum, cucumber ribbons, harissa yoghurt and fetta cubes, you'll be doing a little dance with every bite.
We’ve replaced the baby capsicum in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
sweet potato
1
cucumber
1
tomato
½
lemon
2 clove
garlic
1 packet
harissa paste
1 packet
Greek-style yoghurt
(Contains Milk;)
1 sachet
paprika spice blend
pinch
chilli flakes
1 packet
spinach & rocket mix
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
chicken tenderloins
1 packet
chickpeas
Not included in your delivery
olive oil
10 g
butter
(Contains Milk;)
1 tsp
honey
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. Allow to cool slightly.
TIP: If your oven tray is crowded, divide the sweet potato between two trays.
• Meanwhile, using a vegetable peeler, peel cucumber into ribbons. • Roughly chop tomatoes. • Slice lemon into wedges. • Finely chop garlic. • Drain and rinse chickpeas. • In a small bowl, combine harissa paste and Greek-style yoghurt. Set aside.
• While the sweet potato is cooling, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. • Add chickpeas, tossing, until tender, 2-3 minutes. • Add the butter, paprika spice blend, garlic and a pinch of chilli flakes (if using), and cook, until fragrant and slightly charred, 1-2 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• In a large bowl, combine the honey, a good squeeze of lemon juice, a drizzle of olive oil and a pinch of salt and pepper.
• To the dressing, add roasted sweet potato, spinach & rocket mix, tomatoes and cucumber. Toss to combine and season to taste.
• Divide sweet potato salad between bowls, then top with spiced chicken and chickpeas. • Drizzle with harissa yogurt and crumble over fetta cubes to garnish. • Serve with any remaining lemon wedges. Enjoy!