Chicken with harissa & tomatoes
Quick and easy midweek chicken supper recipe, with just a little hint of spice
Help-yourself grain fridge salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4 as a main, 6 as a side
Skip to ingredients
- finely grated zest and juice 2 lemons
- 3 tbsp extra virgin olive oil
- 1 tbsp clear honey
- 2 tbsp tahini
- 250g pouch of cooked grains(I used a mixture of bulgur, quinoa & lentils)
- 400g chickpeadrained
- 1 pomegranateseeds removed
- 200g cherry tomatoes(a mix of red and yellow looks attractive), halved
- large bunch mintor parsley (or a mixture), leaves picked and roughly chopped
- 50g toasted flaked almonds
- bunch spring onionsfinely sliced on an angle
- 200g pack fetacrumbled
Nutrition: per serving (4)
- kcal580
- fat36g
- saturates10g
- carbs35g
- sugars11g
- fibre7g
- protein24g
- salt2.6g
Method
step 1
In a large bowl or sealable container, whisk the lemon zest and juice, oil, honey, tahini and some seasoning. Squeeze the grain pouch to separate the grains, then tip into the bowl along with the chickpeas, pomegranate seeds, tomatoes, herbs, almonds, spring onions and half the feta.
step 2
Toss everything together in the bowl to coat in the dressing, then crumble over the remaining feta. Serve in bowls straight away, or cover the container and put in the fridge. Eat within 3 days.
