Ingredients

• 100g roasted red peppers, rinsed and drained
• 4 tsp olive oil
• 4 tsp red wine vinegar
• 1 tsp Schwartz Cumin Ground
• 1/2 tsp sugar
• 1 1/4 tsp Schwartz Garlic Mill
• 1/4 tsp Schwartz Chilli Cooking Paste
• 2 tsp Schwartz Paprika
• 1 tsp Schwartz Parsley Flat Leaf
• 1/2 tsp Schwartz Sea Salt Mill
• 1 medium butternut squash, peeled and cut into chunks
• 4 boneless, skinless chicken breasts, halved lengthways

Method

STEP 1For the Red Pepper Harissa, place the roasted red peppers, 1 tsp each of the oil and vinegar, ½ tsp of the Cumin, the sugar, ¼ tsp of the Garlic Granules and the Crushed Chillies in a blender or food processor. Cover and blend until a chunky sauce forms (do not purée) then set aside.

STEP 2Par-boil the butternut squash for 10 minutes. Drain.

STEP 3Mix the remaining oil and vinegar, Paprika, Garlic Granules, Cumin, Parsley and Salt in a small bowl. Place the butternut squash in a large bowl. Add half of the spice mixture and toss to coat well. Place the chicken in another bowl. Add the remaining spice mixture and turn to coat well.

STEP 4Grill the chicken on a pre-heated medium-heat grill for 4 minutes on each side or until cooked through. Grill the butternut squash for 2-3 minutes on each side or until tender. Serve 2 tbs of the Red Pepper Harissa with each serving of chicken and squash.

Nutrition per serving

289 kcalories, protein 36.9g, carbohydrates 18.3g, fat 7.5g, saturated fat 1.5g, fibre 5.6g, salt 0.8g,

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This recipe uses

Cumin Ground

Garlic Mill

Chilli Cooking Paste

Paprika

Parsley Flat Leaf

Sea Salt Mill