Grilled Harissa Chicken and Arugula Salad

Instructions

• 1

  Combine the harissa and oil.

• 2

  Cut the chicken in half horizontally, without cutting all the way through. Open out and lay flat.

• 3

  For easy cleaning and to avoid burning, line the roasting pan with foil and place the broiling rack on top. Place the chicken on the rack and brush both sides with the harissa mixture. Sprinkle with salt.

• 4

  Insert the wire rack in the top position. Place the pan in the oven. Set the oven to Broil, 260°C, for 14 minutes and press Start. After about 10 minutes, turn the chicken over and broil the other side. Meanwhile, assemble the salad.

• 5

  Place the chickpeas, tomatoes, feta, cilantro and mint in a bowl and toss to combine.

• 6

  The chicken is ready when a meat thermometer inserted into the thickest part reads a minimum of 74°C. If not, broil a little longer.

  Tip: The size of the chicken breast can alter the cooking time. For best results, using a probe, test for doneness a couple of minutes before the end of the cook.
• 7

  Combine all the dressing ingredients. Pour over the salad and toss to coat.

• 8

  Add the arugula just before serving and toss to combine.

• 9

  Cut the chicken into 1cm slices. Serve with the salad.