Harissa chicken with chickpea salad
- Preparation and cooking time
- Serves 2
A low-fat, fibre-filled supper with a superhealthy side - just the thing for midweek
- 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.
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.