Think of this salad as a sort of north African take on a caesar salad. What makes it extra special is the punchy herb-laced tahini dressing and the chicken fat and harissa flatbread croutons – it’s worth cooking it just for those.
Serves 4
chicken breasts or thighs 800g, bone-in, skin-on
olive oil 6 tbsp
harissa 1 heaped tsp
flatbreads 3, roughly torn into 2cm pieces
cos lettuce 2 heads, torn into large pieces
parsley leaves a handful
coriander leaves a handful
preserved lemons 2 small, rind only, finely chopped
feta cheese 100g
pitted black olives 100g
