Spread half of the harissa paste on one side of the chicken and put under the grill until it starts to have a nice chargrill colour
Meanwhile in a bowl add the zest of the lemon, quarter and squeeze out the juice of 3 of the pieces, add the olive oil, a pinch of salt and stir.
Chop the mint leaves and mix with the greek yoghurt for the cooling dip, add a squeeze of lemon from the remaining quarter for acidity.
Once the chicken is cooked on one side, flip, add the remaining paste and put back under the grill until cooked. If you are unsure cut into the thickest part of the chicken to make sure it is cooked through and the juices run clear.
The spring greens can be heated through quickly in a pan or the microwave.
Pan: Add a splash of water and gently heat through for 4-5 minutes until hot and wilted.
Microwave: Cook for 3-4 minutes on high.
Once cooked, add the lemon and olive oil dressing to the bowl or pan and stir through.
Serve by adding the lemony spring greens, harissa chicken and cooling mint yoghurt to a plate.
Healthy food shouldn’t taste this great!