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Preheat the oven to 200°C fan.

In a large mixing bowl, combine the chicken thighs, red peppers, and spring onions. Add the harissa paste, olive oil, and fine salt. Toss thoroughly until all ingredients are well coated.

Spread the chicken and vegetable mixture in a single layer on a baking tray. Roast in the preheated oven for 25–30 minutes, or until the chicken is cooked through and lightly charred.

While the chicken is roasting, prepare the lemon-herb yoghurt. In a separate bowl, combine the Greek yoghurt, lemon zest, lemon juice, grated garlic, extra virgin olive oil, finely chopped herbs, and 1/2 teaspoon of salt. Add black pepper to taste. Whisk all ingredients until smooth and well combined.

Cook the pearled spelt according to the package instructions.

Once the spelt is cooked, drain any excess water. In a large mixing bowl, add the very finely chopped cavolo nero. Add a few spoonfuls of the prepared lemon-herb yoghurt to the cavolo nero and massage it with your hands until it is well coated and softened.

Add half of the cooked spelt and some of the roasted red peppers (from the traybake) to the bowl with the cavolo nero. Toss all ingredients well to combine.

Divide the grain and salad mixture between two meal prep containers. Slice the roasted chicken thighs into strips. Top each container with the sliced chicken and the roasted spring onions.

Garnish each container with an extra spoonful of the lemon-herb yoghurt and fresh herbs, if desired.


Preheat the oven to 200°C fan.

In a large mixing bowl, combine the chicken thighs, red peppers, and spring onions. Add the harissa paste, olive oil, and fine salt. Toss thoroughly until all ingredients are well coated.

Spread the chicken and vegetable mixture in a single layer on a baking tray. Roast in the preheated oven for 25–30 minutes, or until the chicken is cooked through and lightly charred.

While the chicken is roasting, prepare the lemon-herb yoghurt. In a separate bowl, combine the Greek yoghurt, lemon zest, lemon juice, grated garlic, extra virgin olive oil, finely chopped herbs, and 1/2 teaspoon of salt. Add black pepper to taste. Whisk all ingredients until smooth and well combined.

Cook the pearled spelt according to the package instructions.

Once the spelt is cooked, drain any excess water. In a large mixing bowl, add the very finely chopped cavolo nero. Add a few spoonfuls of the prepared lemon-herb yoghurt to the cavolo nero and massage it with your hands until it is well coated and softened.

Add half of the cooked spelt and some of the roasted red peppers (from the traybake) to the bowl with the cavolo nero. Toss all ingredients well to combine.

Divide the grain and salad mixture between two meal prep containers. Slice the roasted chicken thighs into strips. Top each container with the sliced chicken and the roasted spring onions.

Garnish each container with an extra spoonful of the lemon-herb yoghurt and fresh herbs, if desired.
