Recipes
Date posted: 26/09/2022
Ingredients
| 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 |
| Garlic puree | 10g |
| Lemon juice | 20ml |
| Mint (chilled) | 20g |
| 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 |
Method
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.