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Chermoula Chicken and Warm Panzanella Pasta Salad

Chermoula Chicken and Warm Panzanella Pasta Salad

with Harissa, Baby Plum Tomatoes and Ciabatta Croutons

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.

Tags:
Calorie Smart
Allergens:
Wheat
Barley
Cereals containing gluten
Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Red Onion

1 unit(s)

Ciabatta

(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: 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: Wheat, Cereals containing gluten May contain traces of: 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

Nutritional information

Energy (kJ)2692 kJ
Energy (kcal)643 kcal
Fat21.2 g
of which saturates3.2 g
Carbohydrate70.6 g
of which sugars17.2 g
Dietary Fibre5.9 g
Protein42.5 g
Salt1.3 g
Potassium32.6 mg
Calcium21.6 mg
Iron0.1 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Large Frying Pan
Kettle
Medium Saucepan
Colander
Large Salad Bowl
Aluminum Foil

Instructions

1

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. 

2

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Season the chicken with salt and pepper. Sprinkle over the chermoula style 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. 

3

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.

4

Pour the boiled water into a medium saucepan with 0.5 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.

5

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.

6

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.

Enjoy!

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