Warm chicken and grains with green harissa

We’ve used za’atar, a Middle Eastern spice mix, and a pre-cooked grain pouch for maximum flavour and minimum fuss. Use up the spice blend on fried eggs or houmous.

Serves 3 • Prep 10 mins • Cook 8 mins

6 chicken mini fillets

2tbsp olive oil

3tbsp za’atar (from larger supermarkets or amazon.co.uk)

1 courgette, thinly sliced into coins

3 spring onions, finely sliced

250g pouch cooked mixed grains (try Merchant Gourmet Glorious Grains) 30g flaked almonds, toasted

Small bunch mint or coriander, roughly chopped

Finely grated zest and juice 1 lemon For the green harissa:

1 garlic clove

2 spring onions, roughly chopped Large handful mixed soft herbs, leaves picked (we used a mix of parsley, coriander, mint and basil) 2 green chillies, seeds discarded

(or leave them in if you like it spicy) Juice ½ lemon

1tsp ground cumin

1tsp ground coriander

60ml olive oil

1 Put a frying pan on a high heat. In a bowl, toss the chicken fillets with 1tbsp of the oil, 2tbsp of the za’atar and some salt, and add to the pan. Cook for 4 mins on each side, until slightly charred and cooked through.

2 For the green harissa, whizz all the ingredients in a food processor until finely chopped. Season with salt and more lemon juice if needed. Set aside.

3 Meanwhile, heat the remaining oil in a pan over a high heat. Add the courgette and cook for 2 mins until beginning to colour. Add the spring onions, grains and most of the almonds, then cook for 1-2 mins more until warmed through. Stir through the herbs, lemon zest and juice and remaining za’atar. Season and add more oil and lemon to your taste.

4 Pile the chicken and grain salad onto a serving platter. Sprinkle over the remaining almonds and drizzle with 3tbsp green harissa. Serve with lemon wedges.

Per serving: 513 cals, 19g fat, 2.5g sat fat, 26g carbs

TIP: Keep the leftover harissa in an airtight container in the fridge for 1-2 days. It’s great with everything from baked potatoes to sandwiches