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

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, harissa spiced cauliflower with lemon and mint chicken and lentils. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Harissa spiced cauliflower with lemon and mint chicken and lentils is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Harissa spiced cauliflower with lemon and mint chicken and lentils is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have harissa spiced cauliflower with lemon and mint chicken and lentils using 21 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Harissa spiced cauliflower with lemon and mint chicken and lentils:
  1. Take Chicken
  2. Get garlic cloves - crushed but skin left on
  3. Get large or 2 small chicken breasts
  4. Make ready Juice of 1 lemon
  5. Make ready chopped mint leaves
  6. Prepare chopped parsley leaves
  7. Make ready olive oil
  8. Make ready Cauliflower
  9. Get cauliflower
  10. Prepare harissa spice
  11. Take olive oil
  12. Prepare Lentils
  13. Prepare pouch of puy lentils
  14. Make ready sweet peppers
  15. Get spring onions chopped
  16. Take chopped mint
  17. Make ready chopped parsley
  18. Get Juice 1/2 lemon
  19. Take Drizzle of olive oil
  20. Prepare Seasoning
  21. Take yogurt (optional)
Steps to make Harissa spiced cauliflower with lemon and mint chicken and lentils:
  1. 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
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Assemble your salad and drizzle with natural yogurt, olive oil or whatever else you fancy.

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