Chermoula Chicken and Warm Panzanella Pasta Salad
with Harissa, Baby Plum Tomatoes and Ciabatta Croutons
- Wheat
- Barley
- Cereals containing gluten
- Sulphites
- Cereals containing gluten
- Rye
- May contain traces of allergens
- Soya
- Milk
Hailing from Tuscany and Umbria, panzanella is a popular salad dish consisting of toasted bread, onions and tomatoes - perfect for the summer months. This versatile base can have any kind of veg or garnishes added, making it one you'll never tire of making.
Ingredients
1 unit(s)
Red Onion
1 unit(s)
Ciabatta
(Contains: Cereals containing gluten, Rye, May contain traces of allergens, Wheat, Barley, Cereals containing gluten)
125 grams
Baby Plum Tomatoes
2 unit(s)
British Chicken Breasts
1 sachet(s)
Chermoula Spice Mix
90 grams
Ditali Pasta
(Contains: Soya, Milk, May contain traces of allergens, Cereals containing gluten, Wheat)
50 grams
Harissa Paste
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
20 grams
Wild Rocket
Not included in your delivery
1 tbsp
Honey
1 tbsp
Olive Oil for the Dressing
½ tbsp
Mayonnaise
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve and peel the red onion, then cut each half into 4 wedges. Tear the ciabatta into roughly 2cm chunks.
Pop the baby plum tomatoes and onion wedges onto one side of a baking tray. Drizzle with oil and season with salt and pepper. Toss to coat.
When the oven is hot, roast on the middle shelf until the onion has softened and the tomatoes have started to burst, 15-20 mins.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Season the chicken with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Sprinkle over the chermoula spice mix. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once hot, lay the chicken into the pan and cook until browned, 5 mins each side.
When the veg have 10 mins remaining, remove from the oven and pop the ciabatta chunks onto the empty side of the tray.
Drizzle with oil, season with salt and pepper and toss to coat well. Return for the remaining cook time until the croutons are crispy and golden, 8-10 mins. Remove the tray from the oven and set aside.
Meanwhile, boil a full kettle.
Pour the boiled water into a medium saucepan with ½ tsp salt and bring to the boil.
Add the ditali pasta to the water and bring back to the boil. Cook until tender, 10 mins.
Once cooked, drain in a colander, rinse with cold water and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Meanwhile, once browned, lay the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When cooked, remove from your oven. Cover with foil and allow to rest for a couple of mins.
Meanwhile, in a large salad bowl, combine the harissa paste (add less if you'd prefer things milder), cider vinegar, half the honey and olive oil for the dressing (see pantry for both amounts).
Season with salt and pepper and mix well.
When everything's ready, add the cooked pasta, croutons and roasted veg to the bowl with the dressing. Toss to coat. Carefully fold in the rocket leaves.
Drizzle the remaining honey over the cooked chicken. Slice into 2cm thick slices.
Share the warm pasta salad between serving bowls. Top with the chermoula spiced chicken.
Drizzle over the mayo (see pantry for amount) to finish.
