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February 2024

Grilled Chicken Salad with Peri Peri Sauce

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Juicy chicken marinated in smoked paprika and garlic, paired perfectly with crisp lettuce, cherry tomatoes, toasted walnuts, and a zesty peri peri dressing.

Prep Time: 10 Minutes  |  Cook Time: 8-10  Minutes  | Serves: 2-4 people


For the Grilled Chicken:

  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

For the Salad:

  • 1 Spanish onion, thinly sliced
  • 6 cups mixed lettuce, washed and torn into bite-sized pieces
  • 1 cup cherry tomatoes, halved
  • 4 spring onions, thinly sliced
  • 1/2 cup walnuts, toasted and roughly chopped
  • 2 tablespoons sesame seeds, toasted

For the Dressing:

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 2 tablespoons peri peri sauce (adjust to taste)
  • Salt and pepper to taste


  1. Preheat the grill to medium-high heat.
  2. In a bowl, combine olive oil, smoked paprika, garlic powder, salt, and pepper. Coat the chicken breasts with this marinade.
  3. Grill the chicken breasts for 6-8 minutes per side or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Allow the chicken to rest for a few minutes before slicing it into strips.
  4. In a large salad bowl, combine the sliced Spanish onion, mixed lettuce, cherry tomatoes, spring onions, toasted walnuts, and sesame seeds.
  5. In a small bowl, whisk together the olive oil, lemon juice, honey, peri peri sauce, salt, and pepper to make the dressing.
  6. Pour the dressing over the salad and toss gently to combine.
  7. Add the grilled chicken strips on top of the salad.
  8. Serve the grilled chicken salad immediately, garnishing with extra sesame seeds and a drizzle of peri peri sauce if desired.

Harissa -Honey Roasted Carrots

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Harissa-Honey Roasted Carrots with Pomegranate and Parsley are a restaurant-worthy side dish. With minimal ingredients and bold flavours, these roasted carrots pair well with any protein or entree.

Prep Time: 7 minutes Cook Time: 35 minutes Servings: 4


    • 1 pound (450g) carrots, peeled and trimmed
    • 2 tablespoons olive oil
    • 2 tablespoons harissa paste
    • 2 tablespoons honey
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • Salt and pepper to taste
    • Fresh cilantro or parsley, chopped (for garnish)


  1. Preheat the Oven: Preheat your oven to 400°F (200°C).
  2. Prepare the Carrots: Cut the carrots into uniform-sized pieces, about 1-inch (2.5cm) thick. If the carrots are large, you can slice them lengthwise into halves or quarters.
  3. Prepare the Harissa-Honey Glaze: In a small bowl, whisk together the olive oil, harissa paste, honey, ground cumin, ground coriander, salt, and pepper until well combined.
  4. Coat the Carrots: Place the carrots in a large mixing bowl. Pour the harissa-honey glaze over the carrots and toss until they are evenly coated.
  5. Roast the Carrots: Transfer the coated carrots to a baking sheet lined with parchment paper or aluminum foil, spreading them out in a single layer. Roast in the preheated oven for 20-25 minutes, or until the carrots are tender and caramelized around the edges, tossing halfway through the cooking time to ensure even cooking.
  6. Serve: Once roasted, transfer the carrots to a serving platter. Garnish with freshly chopped cilantro or parsley for a burst of freshness.
  7. Enjoy: Serve the harissa-honey roasted carrots as a side dish alongside your favourite main course. These flavorful carrots are perfect for any occasion, from weeknight dinners to holiday gatherings. Enjoy!

Note: Feel free to adjust the amount of harissa paste and honey according to your taste preferences. If you prefer a spicier flavour, you can increase the amount of harissa paste. Similarly, if you prefer a sweeter flavour, you can increase the amount of honey.