Beetroot, bean & feta salad
Tony Tobin’s winter salad tastes as good as it looks – full of seasonal colour and a fabulous combination of textures
Harissa chicken traybake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 chickenlegs
- 4 tbsp harissa paste(rose harissa is nice)
- 1 garlic bulbbroken into cloves
- 1 lemoncut into wedges
- 400g cherry tomatoeson the vine
- 350g new potatoeshalved if large
- 50g Kalamata oliveschopped
- 2 tbsp olive oil
- green saladto serve (optional)
Nutrition: per serving
- kcal619
- fat40g
- saturates10g
- carbs18g
- sugars5g
- fibre4g
- protein43g
- salt1.1g
Method
step 1
Heat oven to 190C/170C fan/gas 5. Score deep lines all over the chicken legs, then rub in the harissa. Season well and place in a roasting tin. Scatter the garlic over and around the chicken. Squeeze the lemon wedges over, then place them in the tin with the cherry tomatoes, potatoes and olives. Season, drizzle over the oil and toss briefly to mix everything together.
step 2
Cook in the oven for 45 mins-1 hr until the chicken is cooked through and golden. Serve with salad, if you like.
