More-ish chicken salad

KIRSTY CARRE
  • Serves 4-6 *


  • 1 red onion *


  • 1 lemon, juiced *


  • 1 tsp salt *


  • 1 cup hummus *


  • 4 cups green salad leaves *


  • 1 barbecue chicken *


  • 6 apricots, halved *


  • 1 cup pomegranate seeds *


  • 1/2 cup natural yoghurt *


  • 1 tbsp harissa *

 

Peel and cut the onion in half, then slice it thinly, pour over the lemon juice and sprinkle the salt over the top. Massage through the onion slices and leave to marinate for 15 minutes to take the harshness out of the onion. Spread the hummus over a large serving platter, top with the leaves, onion, torn chicken pieces, halved apricots and pomegranate seeds. Dollop spoonfuls of yoghurt over the salad and drizzle with a little harissa (alternatively you can serve this on the side).