Trout with harissa chickpeas and warm artichoke salad

• 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

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