|Cauliflower (trimmed, chilled)||1 piece|
|Red capsicum peppers (chilled)||1 pepper|
|Butternut squash (chilled)||800g|
|Red onion (sliced, chilled)||200g|
|Chickpeas in water||1000g|
|Pure Olive Oil (glass)||50ml|
|Olives et Al Harissa paste||50g|
|Casa de Mare cous cous||600g|
|Cayenne pepper (suya spice)||30g|
|Chickpeas in water (suya spice)||400g|
|Garlic powder (suya spice)||30g|
|Gluten-free vegetable bouillon mix (suya spice)||20g|
|Ground ginger (suya spice)||45g|
|Onion powder (suya spice)||45g|
|Smoked paprika (suya spice)||60g|
|Chicken thigh (boneless skin on, chilled) (suya spiced chicken)||10 thighs|
|Cayenne pepper (suya spiced chicken)||3g|
|Chickpeas in water (suya spiced chicken)||80g|
|Garlic powder (suya spiced chicken)||6g|
|Gluten free vegetable bouillon mix (suya spiced chicken)||4g|
|Ground ginger (suya spiced chicken)||9g|
|Onion powder (suya spiced chicken)||9g|
|smoked paprika (suya spiced chicken)||12g|
Harissa spiced cous cous salad:
- Pre-heat the oven to 180C. Wash, peel and prepare all of the vegetables.
- Place the cauliflower, red onion, peppers, butternut squash, oil, harissa paste and chickpeas into a bowl and mix well until they are covered well with the paste.
- Place them onto an oven-proof tray and roast until they are tender but still have a little bite to them. Allow them to cool.
- Place the cous cous into a bowl with the mint, garlic and lemon juice. Cover this over with boiling water and then cover with cling film until the cous cous is cooked and soft.
- Once all cooked and cooled, mix them together.
- Pre-heat the oven to 180C and then roast the chickpeas until they are cooked through.
- Once cooked, blitz the chickpeas with all of the other ingredients.
- First, make the suya spice (using the recipe above)
- Place the chicken into a bowl and mix well with the suya spice. Allow the chicken to marinate for at least 30 minutes.
- Then place the chicken onto a baking tray with parchment paper. Cook until the chicken is above 75C.