Simon Rimmer served up tasty harissa chicken with lentils, chickpeas and pomegranate on Steph’s Packed Lunch.

The ingredients are: 1 onion, peeled and finely diced, 2 cloves garlic, peeled and chopped, 250g puy lentils, washed, 1tsp ground cinnamon, 1tsp ground cumin, 1tbsp ground coriander, 2tsp sumac, 400ml chicken stock, 1 tin chickpeas, washed, 1 cucumber, seeds removed and diced, 4 fresh tomatoes, chopped, Zest and juice 1 lemon, 1tsp rose water, 4tbsp parsley, chopped, 4 chicken breasts, batoned out between parchment until approx. 2mm thick, Olive Oil to griddle, 1tbsp rose harissa, Salt and pepper.

For the Harissa yoghurt: 75ml olive oil, 75g rose harissa paste and 150g Greek yoghurt.

To serve: 75g pine nuts and 75g pomegranate seeds.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.