• 2½ tbsp vegetable oil
  • 250g cooking chorizo, sliced
  • 500g cooked Jersey Royals, cold and cut into cubes
  • 100g spring onions, sliced
  • 410g tin chickpeas, drained and rinsed
  • 100g young leaf spinach
  • 3 cloves of garlic, finely chopped
  • 2 tbsp harissa paste
  • 28g fresh flat-leaf parsley, chopped
  • 1 tbsp white wine vinegar
  • 1 tbsp capucine capers, drained and finely chopped
  • 225g light halloumi, sliced


  1. 1

    Heat ½ tbsp oil in a large pan and fry the chorizo and potatoes for 5-10 minutes. Add the spring onions, chickpeas, spinach and 2 cloves garlic and cook for a further 2 minutes. Stir in the harissa paste with a quarter of the parsley and season.

  2. 2

    In a food processor, whizz together most of the remaining parsley and the remaining garlic clove and oil with the white wine vinegar, capers and 1 tbsp water. Set aside.

  3. 3

    Meanwhile, fry the sliced halloumi in a non-stick frying pan over a medium-high heat for 3-4 minutes on each side, until crisp and golden. Serve on top of the hash, drizzle over the sauce and top with the remaining parsley to serve.

Nutritional Details

Each serving provides
  • Energy 2583kj 617kcal 31%
  • Fat 33.8g 48%
  • Saturates 12.0g 60%
  • Sugars 5.4g 6%
  • Salt 2.5g 42%

% of the Reference Intakes

Typical values per 100g: Energy 603kj/144kcal

Each serving provides

38.5g carbohydrate 7.9g fibre 35.8g protein

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