Harissa chicken salad

Mix the harissa paste and yoghurt in a medium-sized bowl. Season with salt and pepper, add the chicken, and mix well. Cover with cling film and marinate for at least 30mins.

Cut and prep the salad ingredients and dressing.

Heat 1 tbsp of oil in a frying pan, over medium heat. Fry the chicken fillets, turning occasionally, until cooked through (6-8mins). Remove from heat and let them rest.

Meanwhile, dress the salad with your chosen dressing and split between two plates. Add the chicken and garnish with coriander or mint.