Recipes from One Pan Roasts

HARISSA SALMON

HarissaSalmon

Serves 2

350g baby potatoes, cut into 5mm thick slices
4 teaspoons olive oil
sea salt and freshly ground black pepper
180g green beans, trimmed
2 thick salmon fillets (about 400g total)
2 teaspoons harissa paste
85g pitted green olives, chopped

Preheat oven to 200°C/400°F/Gas 6. Toss potatoes with half the oil, season and spread out on a baking tray. Roast for 15 minutes. Toss potatoes, then push them to one side of tray.

Toss green beans with remaining oil and place on tray. Rub salmon with harissa, then add to tray. Bake for 12–15 minutes, or until salmon is cooked through to your taste. Scatter with olives.

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BAKED HALLOUMI

BakedHalloumi

Serves 2–4

1 bunch Swiss chard (about 330g), roughly chopped
3 vine tomatoes, about 450g, cut into 5mm slices
3 spring onions, sliced
1 garlic clove, very finely chopped
50ml olive oil
230g halloumi cheese, cut into 5mm thick slices
sea salt and freshly ground black pepper

Preheat oven to 200°C/400°F/Gas 6. On a baking tray, toss Swiss chard, tomatoes, spring onions and garlic with all but 2 teaspoons of oil. Spread out in an even layer on the tray. Scatter with halloumi and drizzle halloumi with remaining oil. Season well. Bake for 15 minutes or until vegetables are tender and just beginning to release their juices. Remove from oven and preheat grill. Grill tray for 1–2 minutes until cheese is golden. Keep an eye on tray: if Swiss chard begins to burn, loosely tent area with a small piece of foil. Serve with Wild Rice Pilaf or Herbed Farro.

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MOROCCAN CHICKEN

MorocconChicken

Serves 4

1 chicken, quartered
1 onion, cut into 1cm thick slices
2 teaspoons ground cumin
2 teaspoons ground coriander
2 tablespoons olive oil
salt and freshly ground black pepper
100g pitted green olives, chopped
rind of 1 preserved lemon, finely chopped (you don’t need the flesh of the lemon)

Preheat oven to 190°C/375°F/Gas 5. Toss chicken, onion, spices and oil together on a baking tray. Spread out in a single layer and season. Bake for 35 minutes until chicken is golden and cooked through. Meanwhile, mix together olives and lemon rind and spoon over chicken, before serving with Middle Eastern Couscous, Warm Quinoa Salad or Herbed Farro.