CHICKEN AND PRESERVED LEMON SALAD WITH HARISSA DRESSING

I make this salad for lunch with alarming regularity, as it’s so darn easy and packed full of flavour. What could be better? For one serving you will need:

A couple of handfuls of salad leaves

One cooked chicken thigh or breast, cut into bite size pieces

Six green olives, halved

One preserved lemon, deseeded and sliced

Half an avocado, cubed

For the dressing, mix together half a teaspoon of Dijon mustard, one teaspoon of cider vinegar, one tablespoon of olive oil, and one teaspoon of harissa paste

To serve, simply layer the salad ingredients in a shallow bowl and then drizzle over the dressing. Also good with some pine nuts sprinkled over the top if you have any to hand