300gms Free-range Chicken, Butterflied
100gms CAARA Harissa
1 Tsp Honey
1 Lemon Juice
2 Garlic Cloves, Crushed
20ml Olive Oil
1 Tbsp Tahini
50gms Mixed Cherry Tomatoes, Halved
100gms Chick Pea, Boiled
1 English Cucumber
2 Spring Onions, Thinly Sliced
10gms Each Mint & Flat-Leaf Parsley

Salt & Pepper to Taste

Available for sale


  • Preheat the oven to 200°C. Line baking trays with baking paper.

  • Score chicken 2-3 times through the thickest part of the breasts or legs. Place the chicken, skin-side up, on 1 of the prepared trays.

  • Combine CAARA harissa, honey, lemon juice, garlic and olive oil in a bowl. Pour three quarters of this harissa mixture all over chicken & season. Roast, basting regularly, for 40-50 minutes or until cooked through. Set aside to rest, loosely covered with foil, for 15 minutes.

  • Combine chickpeas and remaining harissa mixture in a bowl, then transfer to second prepared tray and bake for 20 25 minutes or until crisp. Set aside.

  • To prepare the salad dressing, whisk together the tahini, 2 tbsp water and remaining garlic & lemon juice. Season and set aside.

  • Place chickpea mixture, tomato, cucumber, spring onion and herbs in a large serving bowl. Add tahini dressing and toss to combine.

Caara Tip:

Always mix tahini properly before spooning out from the jar as the paste always settles down at the bottom and the oil floats on top.