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Salad Bae: Roast veg salad with grilled chicken

By May 31, 2020July 19th, 2020No Comments

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This umami-leaden, vegan friendly tahini dressing is the ONLY dressing you’ll ever need for barbecue season…

Roast veg with tahini dressing and grilled chicken

Serves 2-4

For the salad:

2 chicken breasts


1 aubergine, chopped

1 red pepper, de-seeded and sliced

1/4 of a lemon, very finely sliced

1 red onion, cut into wedges

6 whole cloves of garlic, skin on

2 tablespoons olive oil

3 tablespoons green harissa (or 2 tablespoons of red harissa if you can’t find green) 

For the dressing:

3 tablespoons tahini

Juice of half a lemon

1 clove garlic

4-6 tablespoons water

Salt to taste

To serve:

Couscous, cooked according to packet instructions 

15 leaves fresh mint, sliced

2 tablespoons pomegranate seeds

4 tablespoons Toasted almond slivers

Step 1

Preheat oven to 180° (fan). Toss the aubergine, pepper, sliced lemon, red onion and whole garlic cloves with the olive oil and spread over an oven tray. Roast for about 20-30 minutes until tender and slightly charred. Roast the chicken breasts on a separate tray and cook for about 20-30 minutes also, until cooked through. Remove the garlic about halfway through as they tend to cook fast, you want them soft and popping easily out of their skins. 

Step 2

Tip all the veg (including the now skinless garlic cloves) into a large bowl. Chop up the cooked chicken and add to the bowl, along with the harissa and toss to coat. 

Step 3

Whisk the tahini, lemon and garlic together then whisk in the water gradually to achieve the consistency of pouring cream. Salt to taste. Divide the couscous and the roast vegetable mix between two dishes. Pour the dressing over each and top with the mint, pomegranate seeds and almonds.


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