Grilled Buttermilk-Harissa Chicken with Zesty Pomegranate Slaw

Method

1. Season your chicken tenderloins all over with a generous pinch of salt and pepper. In a large bowl, combine the harissa, garlic, and buttermilk and toss the tenderloins in the mix to coat them well. Set aside, out of the fridge but covered, for 20 minutes.
2. Place a heavy-based griddle pan on med-high heat. Drizzle the marinated tenderloins with a generous amount of olive oil to avoid them sticking and place on the griddle. Cook, turning regularly until they’re nice and charred on the outside and cooked inside – about 10 minutes all up. This step would work just as well on a BBQ if you have the option!
3. Remove the chicken from the heat and set it aside to rest. In the meantime, combine the shredded cabbage, carrot, mint, and pomegranate seeds in a bowl and toss through the lime juice, a generous drizzle of olive oil, and a sprinkling of salt and pepper. Serve alongside each other and enjoy!