HARISSA CHICKEN & ROAST PUMPKIN

SERVES 4 PREP 15 MINS + CHILLING COOK 45 MINS PER SERVE 1693kj

2 tbsp olive oil

1 tbsp harissa paste

1kg chicken thigh fillet

1kg Jap pumpkin, seeded, wedges

2 tbsp pure maple syrup

500g frozen broad beans, blanched, pods removed

1 garlic clove, crushed

mayonnaise, mint leaves, to serve

1 In a small bowl, combine half oil and harissa. Arrange chicken in a shallow dish and brush all over with harissa mixture. Chill at least 15 mins. 2 Preheat oven to moderate, 180°C. 3 Arrange pumpkin in a baking dish. Drizzle with maple syrup and half remaining oil. Season. Bake 35-40 mins, until golden.

4 Preheat a chargrill plate on high. Cook chicken 4-5 mins per side until cooked through.

5 Reserve one-third each chicken, pumpkin and broad beans for lunch. In a bowl, toss remaining broad beans with garlic and remaining oil. Season to taste.

6 Serve chicken with pumpkin and broad beans and scatter with mint leaves. Accompany with mayonnaise.