Sabrina Ghayour served up tasty Harissa And Lemon Roasted Chicken Thighs with Jewelled Tomato Salad and flatbread on Sunday Brunch.

The ingredients are⁣⁣: 1kg boneless, skinless chicken thighs ⁣⁣, 2 heaped tablespoons rose harissa ⁣⁣, 150g Greek yoghurt ⁣⁣, Finely grated zest and juice of 1 unwaxed lemon , ⁣
Maldon sea salt flakes ⁣⁣ and Freshly ground black pepper. ⁣⁣
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To serve (optional) ⁣⁣: Flatbreads ⁣⁣, Coriander leaves ⁣⁣, Thinly sliced spring onions ⁣⁣and Lemon wedges. ⁣⁣

For the Jewelled Tomato Salad: 400g baby tomatoes (multicoloured if possible), 2 long (banana) shallots, thinly sliced into rings, 2 handfuls of your favourite olives, pitted, 75g pomegranate seeds, Large handful of mint leaves, rolled up tightly and cut into ribbons, Large handful of fresh coriander leaves, torn, Generous handful of pistachio nuts, roughly chopped, Maldon sea salt flakes and Freshly ground black pepper.

For the dressing: 2 tablespoons olive oil, 1 heaped tablespoon date molasses and 1 tablespoon vegan red wine vinegar.

See recipes by Sabrina in her book titled: Persiana Everyday available from Amazon now.