Sweet but savoury, creamy but with a touch of spice. This chicken and roasted vegetable salad with harissa tahini dressing is quick, easy to put together and perfect for a healthy lunch or dinner.
Recipe inspo
So the builders are in and they’ve taken away my hob.
Along with most of the kitchen.
Which to be honest is actually very exciting as it means I’m getting closer and closer to the kitchen of my dreams! We’re nine weeks into our extension and last week was finally the week where it properly impacted the inside of the house. Think brick dust. And lots of it.
So right now all of my kitchenware is spread out between the hallway, under the stairs, living room and garage. And I have a makeshift kitchen area which includes the fridge and the oven. All in all, the perfect environment for cooking.
Well it is the perfect place for cooking this salad as all you need is an oven. So I had it for lunch three times last week, twice this week and I’m definitely going to have it for lunch again next week.
Leftover veggies?
This salad is perfect for using up leftover veggies. I settled on peppers, courgette and aubergine as that’s what I had in the fridge at the time. When you chop them up roughly the same size, they roast together nice and evenly. And the balsamic vinegar gives them a gorgeous caramelised flavour.
But you could sub in whatever you have left in the fridge. Maybe add some tomatoes for the last 10 minutes of roasting time? Or chuck in some diced butternut squash and sweet potato for 10 minutes before the rest of your veg?
Together with the creamy but spicy tahini harissa dressing, this chicken and roasted vegetable salad is so versatile.
Maybe I should start a series of meals titled “while the builders are in”… what do you think? Let me know in the comments below or over on Instagram @somethingwithflavour.
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Chicken and roasted vegetable salad with harissa tahini dressing
- Total Time: 50 minutes
- Yield: 2 1x
Description
Sweet but savoury, creamy but with a touch of spice. This chicken and roasted vegetable salad is quick, easy to put together and perfect for a healthy lunch or dinner.
Ingredients
Salad
- 1 red pepper, cubed
- 1 small courgette, halved and sliced
- ½ aubergine, cubed
- ½ red onion, thickly sliced
- 1 tablespoon olive oil
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- Salt and pepper
- 2 chicken breasts
- 2 tablespoons balsamic vinegar
- Italian style salad leaves
Dressing
- 30 grams tahini
- 2 tablespoons lemon juice (approx ½ lemon)
- 2 teaspoons maple syrup
- 1 teaspoon harissa paste
- 1 tablespoon water to loosen (if required)
Instructions
- Preheat your oven to 190C / 170C fan.
- Add the peppers, courgette, aubergine and red onion to a baking tray along with 2 teaspoons of olive oil, 1 ½ teaspoons of cumin, 1 ½ teaspoons of smoked paprika and a good grind of salt and pepper. Pop in the oven and roast for 30 minutes.
- Once your veggies have been in the oven for 10 minutes, prepare your chicken breasts. Pop in an oven safe dish and coat in 1 teaspoon of olive oil, ½ teaspoon of smoked paprika and ½ teaspoon of cumin. Rub the spices and oil onto the chicken before popping in the oven for 25 minutes until cooked through.
- After 30 minutes, the veggies should have softened and begun taking on colour. Take out of the oven, pour on the balsamic vinegar, give everything a good stir and return to the oven to caramelise for a further 10 minutes.
- Whisk together all of the dressing ingredients apart from the water. Check the consistency of the dressing and add 1 teaspoon of water at a time until it is a thick but pourable consistency.
- Once everything is cooked, pile salad leaves onto a big plate and top with the cooked vegetables, chicken and dressing.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Lunch
- Method: Oven
- Cuisine: Salad
Nutrition
- Serving Size: 1 portion
- Calories: 490
- Sugar: 14.2g
- Sodium: 132.8mg
- Fat: 19.3g
- Carbohydrates: 19.5g
- Fiber: 5.2g
- Protein: 53.6g
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