• In a medium bowl, combine Middle Eastern seasoning and a drizzle of olive oil. 
Add chicken thigh, turning to coat. 
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook chicken thigh, turning occasionally, until browned and cooked through, 
10-14 minutes. 
TIP: The chicken is cooked through when it is no longer pink inside. 

• Meanwhile, thinly slice red radish into rounds.
• Slice cucumber into half-moons. 
• Slice lemon and tomato into wedges. 
• Pick and thinly slice mint leaves. 
• Drain and rinse chickpeas. 
• In a large bowl, combine harissa paste and the honey with a generous squeeze of 
lemon juice and a drizzle of olive oil. Season to taste with salt and pepper. 

• When the chicken is cooked, to the bowl with harissa dressing, add mixed salad 
leaves, chickpeas, mint, cucumber, tomato and radish. Toss to combine.

• Slice chicken. 
• Divide harissa chickpea salad between bowls. 
• Top with spiced chicken and serve with any remaining lemon wedges. Enjoy!