Harissa chicken, tahini yoghurt, pickled red onions, smoked almonds, salad and flatbread

This dish has been inspired by Mediterranean and Middle Eastern ingredients from Belazu. Belazu source high quality ingredients from over the Mediterranean, now supplying the majority of the top restaurants in the UK. Like most chefs, they believe that the “ingredient is king” – and that a chef can only ever be as good as his ingredients.

View the recipe card here


Serves 4.

400g skinless chicken thighs
4 tsp Belazu harissa rose
1 tsp honey
1 lemons
80g Greek yoghurt
4 Flatbreads
Small handful of smoked almonds
Drizzle of olive oil
Salt and pepper to taste

For the salad:
2 little gem lettuce, chopped
2 plum tomatoes, sliced
½ red onion, sliced
½ cucumber, sliced
Small handful of coriander
Small handful of parsley
Drizzle of olive oil and
balsamic vinegar
Salt and pepper to taste

For the tahini yoghurt:
80g Belazu tahini paste
80g coconut yoghurt
20ml olive oil
1 lemon
Salt and pepper to taste

Adults need around 2000Kcal/8400kJ a day
Typical values per portion: Energy 433Kcal/1810kJ

  1. Soak the chickpeas in plenty of water for at least 24 hours.

  2. For the tahini yoghurt: mix all the ingredients together and check the seasoning.

  3. For the salad: toss everything together in a salad bowl.

  4. Roughly chop the coriander including stalks. Remove the stalks from the parsley and roughly chop.

  5. Drain and roughly chop the smoked tomatoes.

  6. Drain the chickpeas and pulse in a blender with the coriander and parsley till it resembles the
    consistency of bulgur wheat.

  7. Add the rest of the ingredients and mix well.

  8. Roll the mix into 30g balls and deep-fry at 180 degrees till cooked through completely.

  9. Lay the flat bread down, top with chopped salad, falafel, pickled red onions, smoked almonds and finally the tahini yoghurt. Season as you wish with salt and pepper.