For the chicken:
Pat 2 whole free-range chickens dry and stuff the cavities with fresh thyme and lemon quarters. Rub one chicken liberally with harissa paste and place pats of salted butter on the second chicken. Drizzle both with olive oil, season, and roast at 180°C for 90 minutes, basting with pan juices throughout.
For the fish:
Slice one fennel bulb and place in the bottom of a casserole. Add sliced grapefruit and fennel, top with a trout fillet, drizzle with olive oil, season with salt and pink peppercorns and roast at 180°C for 15 minutes until the fish is flaky.
Serve with a prepared Greek salad from Woolies (with Greek salad dressing), a Rosa salad with added ripe avo, garlic & parsley croutons, a drizzle of olive oil and a splash of lemon juice, and while you’re at it, you might as well add some pumpkin fritters with sticky cinnamon syrup, and a classic potato salad. (Go big or go home, we say.)
In need of a quick fix? Woolies is running a promotion now for their prepared veggies and salads: Buy any two prepared bulk veggies and salads and save 20%.