Harissa

5 healthy ideas

Chickpea salad

SERVES 6 PREP 10 mins NO COOK EASY V

Mix a 400g can chickpeas, drained, a small bunch each of coriander and parsley, 1 sliced red onion, 2 large chopped tomatoes, 2 tbsp olive oil, 2 tbsp harissa and the juice of 1 lemon together in a large bowl. Lightly mash so the chickpeas are a bit rough around the edges, which will help them absorb the dressing. Can be made a day ahead and kept in the fridge.

GOOD TO KNOW vegan • healthy • vit c • 1 of 5-a-day • gluten free PER SERVING 111 kcals • fat 5g • saturates 1g • carbs 10g • sugars 4g • fibre 4g • protein 4g • salt 0.9g

Spicy harissa chicken with lentils

SERVES 4 PREP 10 mins COOK 45 mins EASY

Heat 1 tbsp olive oil in a frying pan over a low heat and fry 1 chopped large red onion for 5 mins. Add 1 crushed garlic clove and cook for 1 min more. Stir in 50g harissa and 500g diced chicken thighs, and cook until well browned. Stir in 1 grated carrot, 200g dried puy lentils and 2 x 400g cans chopped tomatoes, then add 1.2 litres vegetable stock. Reduce the heat and cook, uncovered, for 30-35 mins until the chicken is cooked through and the lentils are tender. Season well, scatter over 10g chopped parsley and serve.

GOOD TO KNOW healthy • low cal • fibre • vit c • iron • 3 of 5-a-day PER SERVING 440 kcals • fat 13g • saturates 3g • carbs 36g • sugars 11g • fibre 10g • protein 39g • salt 1.3g

Butternut hummus

SERVES 6 PREP 10 mins COOK 45 mins EASY V

Heat the oven to 200C/180C fan/gas 6. Put 400g butternut squash, peeled and cut into 2cm pieces, and 3 unpeeled garlic cloves in a roasting tin. Season and add 100ml water. Cover with foil and bake for 45 mins. Leave to cool. Tip the squash into a food processor with any roasting juices. Add the garlic cloves, squeezed out of their skins, 2 tbsp olive oil, 3 tbsp tahini paste, 1 tbsp harissa and a 400g can chickpeas, drained and rinsed. Season and blend to a paste. Scrape into a bowl and drizzle over extra harissa to serve.

GOOD TO KNOW vegan • healthy • fibre • 1 of 5-a-day

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