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Ingredients

Method

  • STEP 1

    Mix the tomatoes, onion and chickpeas together, stir through the parsley and lemon juice and season.

  • STEP 2

    Coat the chicken with the harissa. Heat a griddle or frying pan or barbecue. Cook the chicken for 3-4 mins each side until lightly charred and cooked through.

  • STEP 3

    Divide the salad between 2 plates, top with the harissa chicken and serve with a dollop of yogurt and warmed pitta bread.

RECIPE TIPS
USE UP LEFTOVER HARISSA

Salmon with harissa crust for 2. Heat oven to 220C/200C fan/gas 7. Mix 4 tbsp breadcrumbs with 1 tbsp harissa. Press on top of 2 salmon fillets and bake for 10-12 mins until the crust is golden and the salmon is cooked through. Serve with the chickpea salad and lemon wedges.

Goes well with

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A star rating of 4.3 out of 5.26 ratings
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