Author: Suresh Dhamothiran

Name: Harissa Chicken with Aubergine Tahini Salad
Cook time: 35 min
Yield: 4
Ingredients: 4 chicken breast fillets, halved; 4 tbsp harissa paste; 2 tbsp olive oil; Sea salt and freshly ground black pepper; For the salad; 8 small aubergines; 1 tbsp olive oil; 1 red chilli, finely sliced; A few sprigs of rosemary; 2 garlic cloves, sliced; 4 tablespoons tahini; 4 tablespoons creme fraiche; 1 unwaxed lemon, zest and juice; To serve; 1 pomegranate, seeds only; 1 small bunch of coriander, roughly chopped; 50g/2oz shelled pistachios, roughly chopped; 25g/1oz sesame seeds, toasted

Harissa Chicken with Aubergine Tahini Salad

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