HARISSA CHICKEN & ROAST PUMPKIN

SERVES: 4 PREP: 15 MINS + CHILLING COOK: 45 MINS

2 tbsp olive oil

1 tbsp harissa paste

1kg (2lb 4oz) chicken thigh fillets

1kg (2lb 4oz) pumpkin, deseeded and cut into wedges 2 tbsp pure maple syrup

500g (1lb 2oz) frozen broad beans, shelled and blanched

1 garlic clove, crushed

Mayonnaise, mint leaves to serve

1. In a small bowl, combine half the oil and the harissa paste. Arrange the chicken in a shallow dish and brush over with the harissa mixture. Chill for at least 15 mins.

2 Preheat the oven to 180°C/350°F/Gas Mark 4.

3. Arrange the pumpkin in a baking dish. Drizzle with maple syrup and half the remaining oil. Season. Bake for 35-40 mins, until golden.

4. Preheat your grill on high and cook the chicken 4 to 5 mins on each side, till cooked through.

5. Reserve a third each of the chicken, pumpkin and broad beans for lunch.

6. Toss the remaining broad beans with garlic and remaining oil. Season to taste.

7. Serve the chicken with broad beans, the pumpkin, a dollop of mayonnaise and scatter on mint leaves.

SET ASIDE 1/3 OF THE

CHICKEN, PUMPKIN AND

BROAD BEANS

Per serving: 360 cals, 16g fat (3.5g sat fat), 8g sugar

HIGH PROTEIN

LOW SAT FAT

GLUTEN FREE

1 OF YOUR 5 A DAY