on cannellini bean salad
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Harissa Paste
1 sachet(s)
Ciabatta
2 unit(s)
Irish Chicken Breast
320 grams
Yoghurt
75 grams
Cannellini Beans
1 pack(s)
Salad Leaves
40 grams
Garlic
2 unit(s)
Lemon
1 unit(s)
Cucumber
1 unit(s)
Mustard
0.5 sachet(s)
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
to taste
- Place your hand flat on top of the chicken and slice through horizontally to make two thin steaks.
- Place a large pan over medium-high heat with a drizzle of oil.
- When hot, add the chicken and season with half the harissa paste, salt and pepper. Cook through, 3-6 mins each side (cook in batches if your pan is getting crowded). IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Peel and grate the garlic (or use a garlic press).
- Place another pan over medium-high heat with a drizzle of oil and a knob of butter.
- Fry the garlic for 30 secs.
- Halve the ciabatta lengthways and press the cut side into the garlic oil. Fry for 3-4 mins on each side.
- Meanwhile, drain and rinse the cannellini beans in a sieve.
- Zest and quarter the lemon.
- Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
- Mix the remaining harissa paste with the yoghurt, lemon zest, half a mustard sachet (per 2P) and a squeeze of lemon juice.
- Toss the beans, cucumber and salad leaves with half the yoghurt dressing and a good drizzle of oil. Season to taste with salt and pepper.
- Arrange the dressed salad in bowls.
- Top with the chicken and then drizzle over the remaining dressing.
- Serve the garlic ciabatta and remaining lemon wedges alongside.
2625
kJ
Energy (kJ)
627
kcal
Energy (kcal)
14.8
g
Fat
2.8
g
of which saturates
58.8
g
Carbohydrate
8.4
g
of which sugars
17.3
g
Dietary Fiber
57.3
g
Protein
0
mg
Cholesterol
4.73
g
Salt
