6-10 Cooks&Co Green Frenk Chillies
1 large courgette
250g basmati rice
2 Cooks&Co Roasted Red Peppers, finely sliced
1 preserved lemon, skin and pith finely chopped
12-14 pitted green olives, halved
½ tsp ground turmeric
½ tsp ground cinnamon
1 tsp ground cumin
500ml hot vegetable stock
3 tsp harissa paste (or less if it’s a very spicy one)
3 tbsp natural yoghurt
4 salmon fillets, skin on
Olive oil for drizzling
Small handful pistachio nuts, roughly chopped
½ lemon
Flaked sea salt and freshly ground black pepper
Heat the oven to 200C/180C fan/gas 6.
Roughly chop 2 of the chillies and put in a large roasting tray, approximately 25cm x 35cm. Cut the courgette in half lengthways and cut into half-moon slices. Add to the tray along with the rice, roasted pepper strips, preserved lemon, olives, dried spices and pour over the stock. Briefly stir everything together. Cover the tray with a piece of foil, wrapping tightly to prevent any steam escaping. Put in the oven for 20 minutes.
Meanwhile, combine and mix the harissa, yoghurt and a pinch of salt and use this to coat the salmon all over.
Remove the tray from the oven, take off the foil, taking care as the hot steam escapes and sit the salmon on top, spreading excess yoghurt on top of the fillets. Season with salt and black pepper and drizzle the whole thing with a little olive oil. Return to the oven and cook for a further 20 minutes.
Lift the salmon onto serving plates. Run a fork through the rice to separate the grains and serve scattered with pistachio nuts, a squeeze of lemon juice and remaining chillies.
Switch it up…
Swap the salmon for any thick fish fillet, such as cod, pollock or haddock. You could also use some large raw peeled prawns coated in the harissa yoghurt and cooked as above.
For a vegetarian or vegan version of this recipe, drain 2 x 400g tins Cooks&Co chickpeas, and stir into the roasting tray at the very start along with the rice. Bake as above for 20 minutes. Remove the foil and scatter some cherry tomatoes on top of the rice and cook for
