Autumn is all about bold flavours, seasonal produce, and comforting dishes with a twist — and no one knows this better than Paul Watter, Executive Chef and columnist for Ravish Magazine.
In this recipe, he elevates a simple pan-fried chicken fillet with his signature all-season spice, pairing it with a crisp asparagus and apple salad, torn basil, and a moreish harissa basil yoghurt. It’s a dish that’s vibrant, balanced, and packed with autumnal charm — perfect for warming up cooler evenings while keeping things fresh and light.
For the Chicken
- 2 chicken breast fillets
- 1½ tsp PW All Season Spice (or your favourite all-purpose spice blend)
- 1 tbsp olive oil
- Pinch of sea salt
For the Asparagus & Apple Salad
- 6–8 asparagus spears, trimmed
- 1 green apple, thinly sliced or julienned
- 8–10 cherry tomatoes, halved
- 1 small carrot, shredded
- 1 small handful baby spinach or mixed leaves
- Fresh basil leaves, roughly torn
- 1 tbsp olive oil
- ½ tbsp apple cider vinegar or lemon juice
- Pinch of salt & cracked pepper
For the Harissa-Basil Yoghurt
- 3 tbsp Greek yoghurt (or natural yoghurt)
- 1 tsp harissa paste (adjust to heat preference)
- 1 tbsp finely chopped fresh basil
- ½ tsp honey or maple syrup (optional, to balance the spice)
- Squeeze of lemon juice
- Pinch of salt
Method
- Prepare the yoghurt dressing:
In a small bowl, mix the Greek yoghurt, harissa paste, chopped basil, honey (if using), lemon juice, and salt. Set aside in the fridge to chill — the flavours will deepen beautifully. - Cook the chicken:
- Season both sides of the chicken fillets with PW All Season Spice and a pinch of salt.
- Heat olive oil in a non-stick pan over medium-high heat.
- Sear chicken for 5–6 minutes on each side until golden brown and cooked through (juices should run clear).
- Rest for a few minutes, then slice thickly.
- Prepare the salad:
- Blanch the asparagus in boiling water for 1 minute, then cool in cold water to keep it crisp and bright.
- In a large bowl, combine asparagus, apple, cherry tomatoes, carrot, and spinach.
- Dress lightly with olive oil, vinegar or lemon juice, salt, and pepper. Toss gently.
- Assemble the plate:
- Spoon the salad onto each plate and top with the sliced chicken.
- Drizzle generously with the harissa-basil yoghurt.
- Finish with a sprinkle of crushed chilli or a dusting of PW All Season Spice for a touch of heat and colour.
- Garnish with fresh torn basil leaves.
PW Tip
For an extra touch, sprinkle some toasted almonds or crispy shallots over the top for crunch — it makes the dish pop both in flavour and presentation.
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
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