Kiln Roast Trout with Za’atar, Chickpeas and Harissa Yoghurt

Kiln Roast Trout with Za’atar, Chickpeas and Harissa Yoghurt

yoghurt2This lightly spiced dish is a great addition to a salad table, or even just serve up as a simple lunch. Serve with some flat breads and mint tea for a taste of North Africa and the Middle East.

It makes a great sharing platter, one to keep your guests entertained during pre-dinner drinks.


  • 120g packet of RR. Spink & Sons Kiln Roast Trout
  • 1 tbsp za’atar
  • 1 tbsp sumac
  • 1tbsp cumin seeds
  • 400g tin of cooked chickpeas
  • 2 tbsp good olive oil
  • zest of 1 lemon
  • 200g Greek yoghurt
  • 1 tbsp harissa paste
  • ripped mint leaves to garnish


Preheat oven to 180C.

Drain the chickpeas and pour into a medium sized bowl.  

In a cup, mix the spices together. Sprinkle the spice mix over the chickpeas.  

Place onto a baking tray and spread into 1 layer and season with salt and pepper.  Bake in the oven for 25-30 minutes until the chickpeas start to crisp.

Meanwhile, in a bowl, mix the yogurt with the lemon zest and season with a little salt.  

Swirl through the harissa and spread into a thick layer on a plate.

Top the yogurt with the chickpeas and flaked RR Spink Kiln Roast Trout. To finish sprinkle with the mint and drizzle with the olive oil.

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