This 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.