Katie Quinn2 Comments

BBQ sweetcorn with Harissa spiced chicken + toasted Quinoa salad with marjoram + lemon, lemon yoghurt dressing.

Katie Quinn2 Comments
BBQ sweetcorn with Harissa spiced chicken + toasted Quinoa salad with marjoram + lemon, lemon yoghurt dressing.
WKA_BBQ-SWEETCORN-HARISSA-CHICKEN-SALAD_P.jpg

Serves 8 as a side.

INGREDIENTS /

1 cup quinoa
3 fresh sweetcorn cobs, husks on
12-16 baby Roma tomatoes, halved length-ways
1 large (or 2 small) chicken breast, sliced into thin strips
1 - 1 1/2 tsp harissa paste
Juice of 1 lemon
1 tsp smoked paprika
1/2 tsp cayenne pepper
Handful flaked almonds
Handful fresh basil leaves
A few sprigs fresh marjoram
Salt + freshly ground black pepper
Olive oil

DRESSING

1/2 cup natural organic yoghurt
Juice 1 lemon
1 tbsp EVVO
Freshly ground black pepper
Extra lemon wedges for serving (optional)

METHOD /

Preheat oven to 180˚C (350˚F).

Soak sweetcorn in a large bowl of water (or clean sink) for 5-10 minutes in their husks (this helps prevent burning on the BBQ).

Cook in husks, directly on a hot BBQ grill for 20-25 minutes, turning often until cooked through. Remove paper husks, allow to cool and carefully slice off kernels using a sharp knife. Set aside.

Place quinoa into a medium-sized pot and cover with 3 cups of cold water. Bring to the boil over high heat then reduce to medium and simmer for 20 minutes or until all the water has been absorbed. Drain and
set aside.

Into a medium-sized mixing bowl, add the harissa paste, juice of 1 lemon, 1 tablespoon olive oil, salt and black pepper to taste, whisk together then add the thinly sliced chicken, stir to coat in marinade, cover bowl with cling wrap then transfer to the fridge for 30-60 minutes.

While chicken is marinading, place tomatoes on a baking tray, cut side up, drizzle with a little olive oil and season with salt and black pepper, roast in the oven for 30 minutes. Remove and allow to cool.

Add 1 tablespoon olive oil into a large frying pan, warm over medium-heat then add the marinated chicken, fry gently until cooked through.

Turn cooled quinoa out onto a large, non-stick metal baking tray. In a small bowl combine paprika and cayenne pepper then sprinkle evenly all over quinoa, toss all together thoroughly. Sprinkle flaked almonds on top and again toss together to combine. Roast in the oven for 30-40 minutes or until quinoa is golden and toasted. Remove from oven, combine with spiced chicken, sweet corn and roasted tomatoes, then turn out into a serving bowl or platter.

Scatter with fresh baby basil leaves, a few marjoram leaves and serve warm with lemon yoghurt dressing.

To make the dressing; combine all ingredients together and serve chilled with warm salad.