Sweet Harissa Chicken & Moroccan Chickpea Salad

Finely dice the tomato

Finely dice the cucumber

Finely slice the radish

Roughly chop the coriander

1. Mix the yoghurt, mint and harissa together then add the chicken - marinade in a chiller for at least 30 minutes.

2. Cook the chicken in an oven at 200°C for 10-15 mins or until chicken is cooked through. The yoghurt should be slightly charred onto thechicken.

3. In a bowl mix together the tomato, radish, coriander, cucumber, lemon and olive oil - season to taste.

4. In a suitable dish or food to go container add the chickpea salad, then add the chicken onto this and spoon over the tomato salad.

5. Serve alongside the houmous and garnish the dish with the pomegranate and a drizzle of yoghurt.