Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Preheat your oven to 220°C, and bring a large saucepan of salted water to the boil for use in Step 2.

Washing Instruction

Wash your hands, nectarines, and sugar snap peas well. Rinse your mint thoroughly and drain on paper towel.

Gino's Tip

To make life that much easier you can roast your chicken with a foil or parchment paper lined oven tray.

Step 1 - Harissa Roast Quarters - See Gino's Tip

Rub your chicken leg quarters with your harissa paste, some olive oil and a seasoning of salt and pepper. Place skin side down on an oven tray and pop into your preheated oven for 35-40 minutes. Be sure to flip your chicken thighs over halfway through, about 20 minutes in.

Step 2 - Nectarine and Greens Salad

Once your water has come to the boil cook your peas for 2-3, remove with a slotted spoon and shock in your ice water. Proceed to cook your sugar snap peas for 1-2 minutes and proceed to shock in your ice water. Drain through a colander once cool - you can place onto paper towel or a clean kitchen towel to dry. In the meanwhile place your picked baby spinach and mint in a large mixing bowl. Reserve your components for serving.

Step 3 - Buttermilk Dressing

Whisk together your buttermilk and cumin with half its amount of olive oil and season to taste with salt and pepper.

To serve

Mix your sliced nectarines into your greens salad base along with your peas and sugar snap peas, season with salt and pepper, divide amongst your servings and drizzle over your buttermilk dressing. Serve with your harissa roasted chicken leg quarters. Enjoy!