Steps to Prepare Ultimate Harissa spiced cauliflower with lemon and mint chicken and lentils

Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, harissa spiced cauliflower with lemon and mint chicken and lentils. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Harissa spiced cauliflower with lemon and mint chicken and lentils is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Harissa spiced cauliflower with lemon and mint chicken and lentils is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have harissa spiced cauliflower with lemon and mint chicken and lentils using 21 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Harissa spiced cauliflower with lemon and mint chicken and lentils:

1. Prepare Chicken
2. Take 2 garlic cloves - crushed but skin left on
3. Take 1 large or 2 small chicken breasts
4. Prepare Juice of 1 lemon
5. Get 1 tsp chopped mint leaves
6. Make ready 1 tsp chopped parsley leaves
7. Take 2 tbsp olive oil
8. Prepare Cauliflower
9. Make ready 1 head cauliflower
10. Make ready 1 tbsp harissa spice
11. Make ready 1 tbsp olive oil
12. Get Lentils
13. Prepare 1 pouch of puy lentils
14. Take 1 1/2 sweet peppers
15. Get 2 spring onions chopped
16. Make ready 1 tsp chopped mint
17. Prepare 1 tsp chopped parsley
18. Prepare Juice 1/2 lemon
19. Prepare Drizzle of olive oil
20. Make ready Seasoning
21. Get 1 tbsp yogurt (optional)

Steps to make Harissa spiced cauliflower with lemon and mint chicken and lentils:

1. Cut the chicken into large strips, add all of the ingredients and some salt and pepper. Cover and leave in the fridge for 45mins-1hr
2. Preheat the oven to 180 degrees. Chop the cauliflower into florets, drizzle with olive oil and harissa spice. Mix until completely coated. And put in the oven for 40 minutes or until soft.
3. Chop the pepper into three halfs and place on the shelf next to the cauliflower. Cooks for 20-30 minutes until the skin starts to blister. Then remove and set aside to cool.
4. Now prepare your lentils. Cook the pouch according to the packet instructions and leave to cool. Meanwhile chop the herbs, spring onions and slice the peppers. Mix together in a bowl with the lemon juice, olive oil and season to taste.
5. Remove the cauliflower from the oven. And prepare the chicken by heating a large pan (ideally a grill pan but I didn’t have one). Fry the chicken over a medium heat until golden brown on one side (roughly 2mins). Turn over and cook until golden brown on the other side too. Once cooked (cut a piece open to check), remove from the heat.
6. Assemble your salad and drizzle with natural yogurt, olive oil or whatever else you fancy.

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