Ingredients

Method

• 1 large chicken
• 3x500 ml cartons organic chicken stock
• 1/2 cup thyme
• 2 heads cos lettuce
• 1x170 g pack baby leaf salad
• 100 g asparagus spears, blanced
• sea salt and freshly ground black pepper
For the harissa-and-tomato dressing, combine:
• 2 T harissa paste
• 4 tomatoes, cut into small chunks
• 1/2 cup avocado oil
• 1/2 cup parsley, finely chopped
• juice of 1 lemon
For the garlic yoghurt, combine:
• 1 cup plain low-fat yoghurt
• 2 cloves garlic, crushed

Method

Ingredients

Add the chicken, stock, lemon zest and thyme to a large saucepan, cover with a lid and bring to a boil over a medium to high heat.
Simmer gently for 40 minutes, or until the chicken is cooked through but tender and succulent.

Scatter some cos lettuce, baby leaves and asparagus onto individual plates.
Shred over generous portions of chicken and drizzle liberally with the harissa-and-tomato vinaigrette.
Add a good dollop of the garlicky yoghurt, season to taste and serve.
Cook’s note: Use leftover harissa-and-tomato vinaigrette as a marinade for meats before cooking over smouldering coals.

TASTE’s take:
The flavours of the dressings go phenomenally well with this salad and enhance the pure flavours of the poached chicken.
Cook's note: Harissa paste is a delicious North African spice mix. Find it at delis or farmer's markets or make your own at home.