BURNT BUTTER AND HARISSA CHICKEN SALAD WITH GRAPES
Preparation time 20 mins Cooking time 10 mins Serves 4-5
1 bunch green shallots, trimmed 50ml extra virgin oil
Sea-salt flakes and freshly ground
black pepper, to season
1 clove garlic, crushed
1 Tbsp harissa
Squeeze of lemon juice
24-30 red seedless grapes, sliced in half 2 Lebanese cucumbers peeled, skin
scored with a fork and sliced 1cm thick 1 store-bought roast chicken (warm) 2 Tbsp flaked almonds, toasted
STEP 1 Preheat a ribbed grill plate over high heat. Toss shallots in oil and season. Grill for a few minutes on both sides, until charred. Set aside.
STEP 2 Put butter in a medium frying pan over high heat. Cook until butter starts to smell nutty, froth and the milk solids have separated, use a large spoon to skim the froth and discard. Pour the brown butter into a large bowl. Add garlic, harissa and lemon juice, season to taste. Add grapes and stir until combined.
STEP 3 To serve, arrange cucumbers on a large serving platter. Remove the chicken breasts, thighs, legs and oysters, and tear into large pieces. Lay chicken on top of the cucumbers. Top with shallots and spoon over dressing and grapes. Scatter over almonds.
Burnt butter and harissa chicken salad with grapes