Fire up A FEAST

Dust off the barbecue and try our tasty summer meals

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Harissa chicken and rice salad

A lightly spiced marinade transforms chicken thighs into a special main course.

SERVES 6

PREP 20 mins, plus marinating

COOK 30 mins

* 4tbsp harissa paste

* 4tbsp olive oil

* Zest and juice 1 lemon

* 4 garlic cloves, crushed

* 6 large skin-on, bone-in chicken thighs

* 1 red onion, sliced

* 1 bunch spring onions

* 300g thick asparagus, trimmed

* 300g cooked rice, cooled

* Handful each parsley and mint, roughly chopped, plus extra to serve

* 75g whole almonds, toasted and chopped

* 50g dried sour cherries/sultanas

* 2tbsp extra virgin olive oil

1 Mix the harissa, 3tbsp olive oil, the lemon zest and juice, and garlic ina mixing bowl. Reserve 2tbsp for the rice dressing, then toss the remainder with the chicken and red onion, and season. Cover and chill for a few hours or overnight to marinate.

2 To cook, heat/light a barbecue or grill until hot, and grill the red onion and chicken skin side down for 20 mins. Turn to cook the other side for a further 10 mins - or until cooked through (if using a grill, do this skin side up first).

3 Meanwhile, toss the spring onions and asparagus in 1tbsp olive oil, and add to the grill for 5 mins, or until charred and tender.

4 In a bowl, toss the rice with the herbs, almonds and cherries/sultanas, then mix in the reserved marinade with the extra virgin olive oil and a splash of water. Serve the rice on a platter and top with the grilled vegetables and chicken.

Falafel with halloumi skewers

A vegetarian feast that’s great cooked on the grill.

SERVES 4-8

PREP 35 mins COOK 10 mins