This recipe is devised by Paul Watters – author of “Simple Tasty Healthy by PW”

 

 

 

 

 

 

 

Ingredients:

For the Chicken

  • 2 chicken breast fillets
  • 1½ tsp PW All Season Spice (or your favourite all-purpose spice blend)
  • 1 tbsp olive oil
  • Pinch of sea salt

 For the Asparagus & Apple Salad

  • 6–8 asparagus spears, trimmed
  • 1 green apple, thinly sliced or julienned
  • 8–10 cherry tomatoes, halved
  • 1 small carrot, shredded
  • 1 small handful baby spinach or mixed leaves
  • Fresh basil leaves, roughly torn
  • 1 tbsp olive oil
  • ½ tbsp apple cider vinegar or lemon juice
  • Pinch of salt & cracked pepper

 For the Harissa-Basil Yoghurt

  • 3 tbsp Greek yoghurt (or natural yoghurt)
  • 1 tsp harissa paste (adjust to heat preference)
  • 1 tbsp finely chopped fresh basil
  • ½ tsp honey or maple syrup (optional, to balance the spice)
  • Squeeze of lemon juice
  • Pinch of salt

Method

  1. Prepare the yoghurt dressing:
    In a small bowl, mix the Greek yoghurt, harissa paste, chopped basil, honey (if using), lemon juice, and salt. Set aside in the fridge to chill — the flavours will deepen beautifully.
  2. Cook the chicken:
    • Season both sides of the chicken fillets with PW All Season Spice and a pinch of salt.
    • Heat olive oil in a non-stick pan over medium-high heat.
    • Sear chicken for 5–6 minutes on each side until golden brown and cooked through (juices should run clear).
    • Rest for a few minutes, then slice thickly.
  3. Prepare the salad:
    • Blanch the asparagus in boiling water for 1 minute, then cool in cold water to keep it crisp and bright.
    • In a large bowl, combine asparagus, apple, cherry tomatoes, carrot, and spinach.
    • Dress lightly with olive oil, vinegar or lemon juice, salt, and pepper. Toss gently.
  4. Assemble the plate:
    • Spoon the salad onto each plate and top with the sliced chicken.
    • Drizzle generously with the harissa-basil yoghurt.
    • Finish with a sprinkle of crushed chilli or a dusting of PW All Season Spice for a touch of heat and colour.
    • Garnish with fresh torn basil leaves.

PW Tip 

For an extra touch, sprinkle some toasted almonds or crispy shallots over the top for crunch — it makes the dish pop both in flavour and presentation.