Herby spring chicken pot pie
Minimise your washing-up with this delicious one-pan chicken pie with spinach and herbs and topped with crispy filo pastry. It's ideal for busy weeknights
Harissa salmon pilaf
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 1 large onionfinely sliced
- 1 tsp ground coriander
- 1 tsp turmeric
- 2 tbsp harissa paste
- 2 x 250g pouches cooked wholegrain rice
- 2 poached salmonfillets (about 200g)
- 40g pistachiosfinely chopped
- 70g pomegranate seeds
- 50g raisins
- 1 small bunch parsleyleaves shredded
- lemonwedges, to serve (optional)
Nutrition: Per serving
- kcal585
- fat31g
- saturates5g
- carbs46g
- sugars16g
- fibre7g
- protein28g
- salt0.5g
Method
step 1
Heat the oil in a large frying pan or shallow casserole pot and add the sliced onion. Fry over a medium heat for 10-12 mins or until the onion becomes golden and sticky. Stir in the coriander, turmeric and harissa paste and fry for 1 min.
step 2
Cook the rice in the microwave following pack instructions. Add the rice to the pan and stir everything together, cooking for 5 mins. Stir large flakes of the salmon through the rice (discard any skin) and finish topped with the pistachios, pomegranate seeds, raisins and shredded parsley. Serve with lemon wedges to squeeze over, if you like.
