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.
Honey Harissa Chicken Salad with Roast Squash, Avocado & Pumpkin Seeds
This warm salad pulls all the stops. Simply roast juicy, free-range British chicken in a sweet honey, harissa and lemon marinade. Then, serve on a hearty salad: starring chunks of golden butternut squash, fresh cucumber, creamy avocado and crunchy pumpkin seeds.
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 300g British Free Range chicken thighs
- 2 tsp pumpkin seeds
- 40g rocket
- 1 avocado
- 1 handful of fresh chives
- 1 cucumber
- 1 shallot
- 1 unwaxed lemon
- 25g honey
- 1 tbsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 1 small butternut squash
Nutritional Information
Calories: 696
Protein: 39g
Carbs: 50g
Fat: 40g
Ingredients
- 150g British Free Range chicken thighs (use half)
- 1 handful of fresh chives (use half)
- 1 avocado (use half)
- 40g rocket (use half)
- 1 cucumber (use half)
- 1 tbsp harissa paste (use half) (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 1 unwaxed lemon (use half)
- 2 tsp pumpkin seeds (use half)
- 25g honey (use half)
- 1 shallot (use half)
- 1 small butternut squash (use half)
Nutritional Information
Calories: 577
Protein: 24g
Carbs: 50g
Fat: 34g
Honey Harissa Chicken Salad with Roast Squash, Avocado & Pumpkin Seeds
This warm salad pulls all the stops. Simply roast juicy, free-range British chicken in a sweet honey, harissa and lemon marinade. Then, serve on a hearty salad: starring chunks of golden butternut squash, fresh cucumber, creamy avocado and crunchy pumpkin seeds.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large bowl
Roast the squash
- Halve the squash lengthways, discard the seeds, and cut into 3cm chunks
- Place the squash onto one side of the lined baking tray, drizzle with 2 tsp oil and season with salt and pepper
- Roast for 12 mins, until starting to soften
Make the marinade & add the chicken
- In the large bowl, combine the harissa, honey, juice from half the lemon and 3 tbsp water (1 1/2 tbsp for 1 person). Season with salt and pepper
- After 12 mins, lay the chicken thighs flat onto the other side of the tray and spoon over half the marinade
- Roast for 16 mins, until the chicken is cooked through and the squash is soft and golden
Prep the salad
- Meanwhile, thinly slice the shallot. Slice the cucumber into 1cm thick half-moons. Roughly chop the chives
- Add all to the harissa bowl and toss to combine
- Thinly slice the avocado
Last bits
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- When the chicken is cooked, rest for a few mins, then slice against the grain
- Add the chicken, roasted squash, rocket and pumpkin seeds to the salad bowl. Season with salt and pepper and toss to combine
Plate up
- Share the salad between bowls, topped with the avocado. Serve with the remaining lemon, cut into wedges
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