We teamed up with Gozney to create a series of recipes for cooking alfresco. Don’t have an outdoor oven? No worries, these recipes can also be cooked up in the kitchen.
Ingredients
- 2 Meatless Farm Plant-Based Chicken Breasts
- 2 tbsp harissa
- 1 tbsp maple syrup
- Splash red wine vinegar
- 1 bunch of asparagus
- 200g sprouting broccoli
- 100g peas
- 1 red chilli, sliced
- 2 preserved lemons, sliced
- 240g cooked giant couscous
- 100g flat leaf parsley
- 1 clove garlic
- 50g fresh mint
- 2 tbsp red wine vinegar
- Drizzle of brine from the preserved lemon jar.
- 3 tbsp oil
- Pinch sea salt
Preparation
- First Job, chop each chicken breast into 4 chunks and skewer with the skewers….
Place each skewer on an oil tray. Set aside. - Mix together the harissa, maple and vinegar. This is your harrisa rub.
- Brush each plant-based chicken breast skewer with the harissa mix, season with salt roast in the Gozney for around 8 – 10 minutes, turn every now and then. If the chicken looks like it might burn just move the tray to a cooler part of the oven (like the mouth of the oven).
- While the chicken is cooking, make your zingy green sauce. Blitz together the parsley, garlic, mint, vinegar, salt, lemon brine and oil. Have a taste. It should be nice and zingy with a nice hit of salt. Add a drizzle more oil if it needs to be looser.
- Once the chicken is cooked, remove it from the oven and set to one side.
- On a separate tray add the broccoli, asparagus, peas, preserved lemon and chilli. Season well with sea salt and a drizzle of oil. Toss together and roast for a couple of minutes until cooked.
- Now it’s time to serve. Dress the cooked cous cous with zingy green sauce. Add some of the roast greens then top with a skewer. Drizzle over any remaining sauce and get stuck in!
SIMILAR RECIPES
There’s plenty more where this came from.
Why not try some of these delicious plant-based recipes out and Make It Meatless!
