Harissa chicken & herby freekeh

Preheat the oven to 220ºC, gas mark . In a 30x40cm roasting tin, toss together the vegetables, chicken and oil; season. Turn the chicken skin-side up and roast for 40 minutes until cooked through, the juices run clear and no pink meat remains.

Meanwhile, cook the freekeh according to pack instructions. While it cooks, mix most of the herbs, ½ of the pomegranate seeds, the lemon zest and juice in a large bowl. Once the freekeh is cooked, drain and run it under cold water to cool slightly, then add to the pomegranate and herb mixture and toss together.

When the chicken is cooked, lift on to a plate, then add the harissa and freekeh mixture to the tin with the vegetables and cooking juices; mix well. Divide the grains between 4 plates and top with the chicken, the remaining pomegranate seeds and herbs, and a scattering of nuts.