Serves 2:
250grams cherry tomatoes (or other small ones) halved
1 small red onion, sliced
400gram can (or thereabouts) chickpeas, drained and rinsed
1 tablespoon of parsley, chopped
1 tablespoon of vinegar or lemon juice
3 tablespoons of (olive) oil
Salt and pepper
Smoked paprika powder (sweet)
1 tablespoon harissa paste
1 tablespoon of sunflower oil
250 grams of chicken filets in long strips
Method:
In a bowl mix the sunflower oil with the harissa paste, add the filets and mix well.
If you need more use a clean spoon, do not double dip the spoon that has touched the raw chicken into the paste pot.
Set aside
Heat up a grillpan.
Once heated put the chicken filets on the grill without using extra oil.
Drain the rinsed chickpeas.
Make a dressing of the olive oil, vinegar, salt, peper and paprika powder and the parsley.
Add the chickpeas, onion and tomatoes to the dressing.
Turn the chicken once aftera bout 2 minutes when it comes loose from the pan.
The thin strips do not take longer than 5 minutes in total.
To serve spoon salad into bowls and cover with the chicken filets. Serve with pitabreads and Greek yoghurt (optional)
Original recipe from BBC Good Food.com, photos Gardeninglady
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