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


  1. 1

    Heat ½ tablespoon of the 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 with freshly ground black pepper.

  2. 2

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

  3. 3

    Meanwhile, in a non-stick frying pan over a medium-high heat, fry the sliced halloumi on each side for 3-4 minutes, 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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