Rose Harissa Chickpeas with Salmon
Prep: 5 minutes
Cook: 15 minutes
Cook: 15 minutes
Easy
Serves 4
Ingredients
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2 tbsp of Belazu Rose Harissa
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2 jars of Belazu Gordo Chickpeas
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1/2 tbsp of Belazu Roasted Garlic Paste
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150g tomato pasatta
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100g water
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Pinch of salt
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4 fillets of Salmon
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3 tbsp of Belazu Early Harvest Extra Virgin Olive Oil
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Salt, to season
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To garnish
A few spoons of yoghurt -
Handful of dill
-
Lemon Wedge
Method
- Step 1: Start by adding the ingredients for the Rose Harissa Chickpeas into a pan and bring to low simmer for a few minutes.
- Step 2: In a seperate pan, heat Early Harvest EVOO to medium high heat then carefully place the salmon fillets in the pan. You should hear a sizzle when the fillets first touch the pan, if you don't then wait until your pan becomes hotter.
- Step 3: Cook the salmon 80% on the skin side then the last 20% on the flesh.
- Step 4: Roughly chop the dill and cut a slice of lemon for the garnish.
- Step 5: Place the Rose Harissa Chickpeas on the plate, then the salmon. Dollop the yoghurt onto of the chickpeas, sprinkle the dill and garnish with the lemon wedge.
