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Trout with harissa chickpeas and warm artichoke salad

By Abigail Donnelly

Serves 2

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

1 x 400 g can chickpeas , drained
2 T olive oil
sea salt, to taste
1½ T Woolworths Belazu rose harissa
180 g Woolworths poached trout with lemon and dil

For the salad:

½ head radicchio, torn
1 lemon, zested and juiced
1 T olive oil
100 g Woolworths grilled artichokes

Method

1. Roughly mash the chickpeas with the olive oil, salt and harissa until chunky but spreadable.

2. Toss the radicchio with the lemon zest, lemon juice and olive oil.

3. Spoon the smashed chickpeas onto a plate, flake over the poached trout and scatter with the grilled artichokes and dressed radicchio.

Find more seafood recipes here

Photographs: Jan Ras
Food assistant: Bianca Jones