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Dietary key

  • V

    Vegetarian

  • V*

    Vegetarian Option

  • Ve

    Vegan

  • Ve*

    Vegan Option

  • G

    Gluten-Free

  • G*

    Gluten-Free Option

  • D

    Dairy-Free

  • D*

    Dairy-Free Option

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Rated 4.1 by 9 users.

Golden Hasselback Salmon, Tomatoey`Chickpeas + Harissa Yogurt

"Impressive looking yet very easy to prepare, this delicious salmon is the perfect meal to share" YES! JAMIE USED OUR QUEEN CHICKPEAS FOR THIS!! Pinch us. They create the BASE for the salmon - swirled through a punchy tomato sauce, roasted veg, fluffy cous cous + harissa yogurt. LUSH. This is flavour-first food which just happens to be really good for us too. The recipe is from his new cookbook 'Eat Yourself Healthy' - grab yourself a copy here + cook along with Jamie here

Feeds: 6
Takes: 40 minutes

Ingredients

1 jar of Queen Chickpeas - with their bean stock

1 x 1kg side of salmon, skin on, scaled, pin-boned, from sustainable sources

1 lemon

1 bunch of basil (30g)

1 x 50g tin of anchovy fillets in oil, from sustainable sources

500g ripe tomatoes, on the vine

2 tablespoons harissa paste

red wine vinegar

300g wholewheat couscous

1kg frozen mixed Mediterranean veg

100g natural yoghurt

Shop The Recipe

Queen Chickpeas
Queen Chickpeas
570g / Bold Pack (6) £22.00

Directions

1

This recipe is from Jamie Oliver’s cookbook ‘Eat Yourself Healthy’. We legally can't give you the whole recipe but check out the original recipe on his website here.

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