Harissa Chicken

Steps

1. a medium pot of salted water to the boil.
2. Cook freekeh in pot of boiling water for 15 minutes. Add cauliflower and cook a further 1 minute, until cauliflower and freekeh are tender with a slight bite. Drain well.
3. While freekeh and cauliflower are cooking, remove core and seeds from capsicum and dice 1cm. Cut radishes into thin matchsticks or grate and roughly chop spinach. Place all in a large bowl.
4. Pat chicken dry with paper towels and place in a medium bowl with harissa paste and salt. Toss to coat well. In a small bowl, mix all vinaigrette ingredients together and set aside.
5. Heat half the oil in a large fry-pan on mediumhigh heat and stir-fry chicken, in batches, for 1-2 minutes, or until nearly cooked through (add remaining oil for second batch). Return all chicken to pan, along with water, for about 30 seconds, until chicken is cooked through and water has nearly evaporated. Remove from heat.
6. Add freekeh and cauliflower to bowl with vegetables. Add vinaigrette, season to taste with salt and pepper and toss to combine.
7. divide cauliflower, radish and spinach freekeh salad between plates and top with harissa chicken. Garnish with mint.