6 x 175g salmon fillets

200g rose harissa paste

Tin washed, drained chickpeas

1 butternut squash, sliced into wedges (unpeeled)

150g feta, crumbled

100ml olive oil

200g honey

Zest and juice 1 lemon

Chopped parsley

12 chopped sun-dried toms

1 sliced onion



  1. In a roasting tin, fry 1 sliced onion in 50ml of olive oil for about 5mins
  2. Add 1 butternut squash, unpeeled and sliced in to wedges, add another 50ml of olive oil and 100g of harissa. Mix well. Roast at 200c for 30-35 minutes, until the butternut squash is tender.
  3. Add 200g of honey, zest and juice of 1 lemon,12 chopped sun dried tomatoes, a tin of washed and drained chickpeas and 150g of crumbled feta cheese.
  4. Rub another 100g of harissa evenly onto 6 x 175g of salmon fillets. Sit them on top of the mix
  5. Cook until the salmon is cooked, 10-15minutes.
  6. Serve with chopped parsley (delicious with some rye bread)






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