Harissa Meat-Free Chick'n & Crunchy Pitta Salad
For this satisfying salad, you'll toss crunchy pittas with baby leaf salad, cucumber, carrot, tomato and fragrant herbs. Load it up with harissa-spiced shredded meat-free chick'n, and finish with herby lemon vegan mayo to serve.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Chop your tomato[es] into wedges and cut the cucumber in half lengthways, then slice finely
Top, tail and grate your carrot[s] (no need to peel!)
Strip your mint leaves from their stems and chop them roughly, discard the stems, then chop your dill finely, including the stalks
Boil half a kettle
Chop your pitta[s] into rough bite-sized triangles
Add the pitta triangles to a baking tray with 1/2 tbsp [3/4 tbsp] [1 tbsp] olive oil, a pinch of salt and your ground sumac
Give it a mix up and put the tray in the oven for 8-10 min or until golden and crispy
Heat a large, wide-based pan (preferably non-stick) with 1/2 tbsp [3/4 tbsp] [1 tbsp] olive oil over a medium-high heat
Once hot, add your meat-free chick'n with a pinch of salt and cook for 3 min on each side or until golden
Whilst the meat-free chick'n is browning, dissolve your tomato paste and harissa paste (can't handle the heat? Go easy!) in 75ml [110ml] [150ml] boiled water – this is your harissa stock
Once the meat-free chick'n has browned, reduce the heat to medium and add the harissa stock
Cook for a further 3-4 min, until the meat-free chick'n is warmed through and the stock has reduced
Whilst everything is cooking, combine your vegan mayo with the juice of half your lemon[s] and a pinch of salt and pepper
Give it a good mix up until it's smooth – this is your lemony dressing
Once the meat-free chick'n is cooked, transfer it to a clean board and shred it apart, using two forks - this technique is known as 'pulling'
Return the meat-free chick'n to the pan with a pinch of salt and pepper and give everything a good mix up until fully coated in the sauce
Wash your baby leaf salad, then add to a large bowl with the grated carrot, chopped cucumber, tomato wedges, crunchy pitta and most of the chopped herbs (save some for garnish!)
Add 1/2 tbsp [3/4 tbsp] [1 tbsp] olive oil and the juice from the remaining lemon and a pinch of salt
Give it a gentle mix up – this is your crunchy pitta salad
Serve the shredded harissa meat-free chick'n over the crunchy pitta salad
Drizzle with the lemony dressing and garnish with the remaining herbs
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, mustard, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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