Sticky Harissa Chicken Salad with Quinoa, Roast Courgette & Pomegranate

Serving size

1 person 2 people 4 people

Ingredients

1 unwaxed lemon
30g maple and mustard dressing (Mustard)

(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
1 tbsp green harissa (Mustard)

(Rapeseed Oil, Spinach Nuggets, Peas, Preserved Lemons (Lemon Slices, Sea Salt), Coriander Leaves, Dijon MUSTARD (Water, MUSTARD Seeds, Spirit Vinegar, Sea Salt), Rubbed Parsley, Vegetable Stock (Carrot Juice Concentrate, Mushroom Concentrate [Mushroom Juice Concentrate, Salt], Onion Powder, Salt, Onion Juice Concentrate, Water, Ground Black Pepper), Garlic, Salt, Crushed Chilies, Lemon Peel Powder, Black Pepper, Rubbed Oregano, Citric Acid)
1 onion
1 courgette
110g baby tomatoes
250g puy lentils & wholegrain quinoa

(48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
20g rocket
300g diced British Free Range chicken breast
75g pomegranate seeds

Allergens

Contains: Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	103Kcal	659Kcal
	430kJ	2756kJ
Fat	3.6g	23g
of which saturates	0.6g	3.6g
Carbohydrates	7g	45g
of which sugars	2.6g	17g
Protein	8.3g	53g
Salt	0.15g	0.98g
Fibre	1.9g	12g

Ingredients

75g pomegranate seeds (use half)
150g diced British Free Range chicken breast
1 onion (use half)
1 tbsp green harissa (use half) (Mustard)

(Rapeseed Oil, Spinach Nuggets, Peas, Preserved Lemons (Lemon Slices, Sea Salt), Coriander Leaves, Dijon MUSTARD (Water, MUSTARD Seeds, Spirit Vinegar, Sea Salt), Rubbed Parsley, Vegetable Stock (Carrot Juice Concentrate, Mushroom Concentrate [Mushroom Juice Concentrate, Salt], Onion Powder, Salt, Onion Juice Concentrate, Water, Ground Black Pepper), Garlic, Salt, Crushed Chilies, Lemon Peel Powder, Black Pepper, Rubbed Oregano, Citric Acid)
30g maple and mustard dressing (use half) (Mustard)

(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
20g rocket (use half)
1 unwaxed lemon (use half)
110g baby tomatoes (use half)
1 courgette (use half)
250g puy lentils & wholegrain quinoa (use half)

(48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)

Allergens

Contains: Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	103Kcal	659Kcal
	430kJ	2756kJ
Fat	3.6g	23g
of which saturates	0.6g	3.6g
Carbohydrates	7g	45g
of which sugars	2.6g	17g
Protein	8.3g	53g
Salt	0.15g	0.98g
Fibre	1.9g	12g

Back

High protein 1/3 daily fibre 4 of 5 a day Low sat fat

Sticky Harissa Chicken Salad with Quinoa, Roast Courgette & Pomegranate

Prep time: 15 mins

Total time: 30 mins

Cuisine: Middle Eastern

Food group: Poultry

British free-range chicken breasts are glazed in warm harissa and sticky maple, then roasted till golden and tender. Serve with a Middle Eastern-style quinoa salad, burstig with vibrant roast veg. Scatter over ruby pomegranate seeds for the perfect crunch.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
Line a baking tray with parchment paper
Pull out 2 large bowls, a small bowl & a grater

Marinate the chicken

Zest and halve the lemon. In the small bowl, combine the harissa, maple mustard dressing, lemon zest and half the lemon juice. Season with salt and pepper
Add the chicken to a large bowl and coat with half the harissa dressing

Time to roast

Dice the courgette into 2cm chunks. Cut the onion into wedges. Place the courgette, onion and whole tomatoes onto one side of the lined tray. Toss with 2 tsp oil and a pinch of salt and pepper
Roast for 10 mins / air fryer 5 mins
After 10 mins / air fryer 5 mins, add the chicken to the other side of the lined baking tray. Cook for a further 13 mins / air fryer 12 mins, until the veg is golden and the chicken is cooked through

Start the salad

Add the quinoa mix to the other large bowl and toss with half the pomegranate seeds. Mix with 1 tsp olive oil, the juice from the remaining lemon and a pinch of salt and pepper

Toss & plate up

When everything's ready, add the roast veg and rocket to the quinoa bowl and toss to combine
Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
Share the salad between plates, topped with the chicken. Garnish with the remaining pomegranate seeds