Harissa is a magical ingredient and a very useful thing to always have in the cupboard because it’s such a quick and easy way to impart a load of flavour to meat, fish or veg without the need for lots of other ingredients.
I especially love harissa with salmon – just spread it over salmon fillets, drizzle with a little olive oil, salt and pepper and then either bake in the oven (for around 12-15 mins on 180) or put under the grill (for 10 mins on high), then squeeze over some lemon juice once cooked. It’s a really simple but very effective way to cook salmon, which I often serve with a tabbouleh or couscous salad in summer but this time I had the idea to have it in a bit of a kebab-style wrap.
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Anna Lawson eats... 