Name: Pomegranate harissa olives and chickpeas with feta
Ingredients: 570g jar of chickpeas, drained and rinsed (400g); 1 tub Ottolenghi pomegranate harissa olives; 3 tbsp olive oil; 3 garlic cloves, thinly sliced; 1 lemon, zest thinly shaved for 6-7 strips, wedges to serve; 15g basil leaves; 80g feta, crumbled; 1 tbsp pomegranate molasses, to serve (optional); Fine sea salt

New

Summer Salad

Serves 4 as a main or 6 as a side

Prep 5 min

Cook 25 min

Chickpeas and briny, pomegranate harissa marinated olives are tossed together and roasted, allowing the flavours to mingle and soften. The harissa brings a gentle heat, while crumbled feta adds creamy saltiness, turning this simple side into something bold, savoury and quietly addictive. Great alongside some grilled fish or on its own with some rice and a dollop of yoghurt.

Ingredients

570g jar	of chickpeas, drained and rinsed (400g)
1 tub	Ottolenghi pomegranate harissa olives
3 tbsp	olive oil
3	garlic cloves, thinly sliced
1	lemon, zest thinly shaved for 6-7 strips, wedges to serve
15g	basil leaves
80g	feta, crumbled
1 tbsp	pomegranate molasses, to serve (optional)
	Fine sea salt

Method

Preheat the oven to 200c.
Combine the chickpeas, the whole tub of olives (sediment and all), oil, garlic, lemon strips and ¼ teaspoon of salt in a 26cm round oven proof dish and bake for 25 minutes, stirring halfway through. Remove from the oven and stir in the basil, then scatter over the feta, followed by a drizzle of pomegranate molasses (if using) and serve with a squeeze of lemon juice.