Cut the chicken into large strips, add all of the ingredients and some salt and pepper. Cover and leave in the fridge for 45mins-1hr
Preheat the oven to 180 degrees. Chop the cauliflower into florets, drizzle with olive oil and harissa spice. Mix until completely coated. And put in the oven for 40 minutes or until soft.
Chop the pepper into three halfs and place on the shelf next to the cauliflower. Cooks for 20-30 minutes until the skin starts to blister. Then remove and set aside to cool.
Now prepare your lentils. Cook the pouch according to the packet instructions and leave to cool. Meanwhile chop the herbs, spring onions and slice the peppers. Mix together in a bowl with the lemon juice, olive oil and season to taste.
Remove the cauliflower from the oven. And prepare the chicken by heating a large pan (ideally a grill pan but I didn’t have one). Fry the chicken over a medium heat until golden brown on one side (roughly 2mins). Turn over and cook until golden brown on the other side too. Once cooked (cut a piece open to check), remove from the heat.
Assemble your salad and drizzle with natural yogurt, olive oil or whatever else you fancy.
