This is a lovely recipe (from Waitrose). I sometimes use chicken breast for speed. Whilst roasting this dish you could also cook some jacket potatoes to have throughout the week or roast some cauliflower or broccoli to have alongside or some squash to make soup with the next day. I often increase the amount of potatoes and make this a one dish meal or cook the vegetables and meat separately so I can mix and match how I serve for different vegetarian/meat eating requirements.
1 lemon, zest and juiced (half for dish, half for sauce)
3 garlic cloves crushed
2-3 tsp Bart Harissa
1 ½ tbsp olive oil
4 Chicken legs slashed or breasts work too
2 sweet potatoes (c. 500g)
1 red onion peeled – cut into 8 wedges through the root
2 red peppers, deseeded and roughly chopped
50g pitted black olives (optional)
50g Tahini
10 mint leaves shredded.
Serve with a green salad or wholegrain cous cous (this is a form of tiny pasta)
