WEEKDAY WONDERS

You can tuck into weekend-worthy recipes every day of the week with these quick and easy yet impressive meals from the TV chef James Martin

- MELANIE MACLEOD

HARISSA CHICKEN WITH AUBERGINE TAHINI SALAD

“I adore aubergines and grow them in the garden, just 50 yards from where we film the show. You don't need to salt them before cooking any more, as they've had a lot of the bitterness grown out of them, but they contain quite a lot of water so the temptation is to use too much oil. Don't.”

Serves 4 Takes 35 minutes

INGREDIENTS

• 4 chicken breast fillets, halved

• 4 tbsp harissa paste

• 2 tbsp olive oil

• Sea salt and freshly ground black pepper

For the salad

• 8 small aubergines

• 1 tbsp olive oil

• 1 red chilli, finely sliced

• A few sprigs of rosemary

• 2 garlic cloves, sliced

• 4 tablespoons tahini

• 4 tablespoons creme fraiche

• 1 unwaxed lemon, zest and juice

To serve

• 1 pomegranate, seeds only

• 1 small bunch of coriander, roughly chopped

• 50g/2oz shelled pistachios, roughly chopped

• 25g/1oz sesame seeds, toasted

1. Preheat the oven to 200°C/ fan 180°C/gas 6.

2. Mix the chicken, harissa and olive oil and season with salt and pepper. Place on a baking tray and roast for 20 minutes.

3. Meanwhile, for the salad, slice the baby aubergines in half lengthways. Mix the olive oil, chilli, rosemary and garlic, and use it to fully coat the aubergines. Place them in a roasting pan and roast for 15 minutes until soft.

4. Whisk the tahini, creme fraiche, lemon zest and juice.