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Harissa thighs with haloumi-and-pepper salad

Braai Ideas Dinner Tonight Quick & Easy

1hr 10min

Prep Time

30min

Cook Time

4

Servings

Ingredients

Chicken

1 x pack chicken thighs
150ml harissa paste
2 Tbsp (30ml) lemon juice
2 Tbsp (30ml) olive oil

Salad

1 block of haloumi cheese, sliced into 0.5cm-thick pieces
2 red peppers, sliced
600g cherry tomatoes
2 Tbsp (30ml) red wine vinegar
2 tsp (10ml) olive oil
1 Tbsp (15ml) wholegrain mustard
1 Tbsp (15ml) lemon juice
15g Italian parsley, chopped
salt and pepper

Method

Chicken

Place the chicken in a bowl.
Combine the harissa paste, lemon juice and olive oil. Season to taste and pour over the chicken. Toss to combine and allow to marinate for at least 1 hour.
Braai over a medium-low heat until caramelised and cooked through. Turn regularly.

Salad

Grill the haloumi pieces until they’re slightly charred on both sides.
Put the red pepper and tomatoes into a salad dish and top with the grilled haloumi.
Mix the vinegar, olive oil, wholegrain mustard and lemon juice. Season with salt and pepper.

Drizzle the dressing over the salad and garnish with chopped parsley.