Chicken with harissa & tomatoes
Quick and easy midweek chicken supper recipe, with just a little hint of spice
Help-yourself grain fridge salad
Serves 4 as a main, 6 as a side
Easy
Prep:
No cook
This healthy vegetarian salad will keep for a few days in the fridge - perfect for busy families in need of quick suppers or packed lunches
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.
