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: Wheat, Barley, Cereals containing gluten May be present: Cereals containing gluten, Rye)
125 grams
Baby Plum Tomatoes
2 unit(s)
British Chicken Breasts
1 sachet(s)
Chermoula Spice Mix
90 grams
Ditali Pasta
(Contains: Cereals containing gluten, Wheat May be present: Soya, Milk)
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
Nutrition Values
Utensils
Cooking Steps
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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A bold, spice-forward dish with layers of flavour and texture that many find surprisingly satisfying. Some find the harissa and chermoula combination quite intense, while others love the warmth it brings.
- Ease of prep: Straightforward to put together, though the oven steps and timing can make it feel more involved than a typical salad.
- Suggestions: Use half the harissa paste if you prefer a milder heat, and add the tomatoes to the tray slightly after the onion wedges to avoid them over-softening. Watch the chermoula spice mix when frying the chicken, as it can catch quickly on high heat.
- Next-day meals: Best eaten fresh, as the croutons soften on standing; one reviewer enjoyed leftovers cold the next day with added feta.
- Customisation: Crumbled feta or a little extra mayo stirred through can balance the spice and add a pleasing richness to the finished dish.
