Harissa Salmon with Chargrilled Stone Fruit
SERVES 6
PREP & COOK 25 MINS
■ 6 x 140g boneless salmon fillets, skin on
■ 1 tblsp Harissa Middle Eastern Spice Blend
■ 3 firm ripe plums, halved or quartered
■ 2 firm ripe nectarines, halved or quartered
■ Rocket leaves, to garnish
■ ¹⁄³ cup pomegranate seeds DRESSING
■ ½ cup Greek yoghurt
■ 1 tsp lemon rind
■ 1 tblsp lemon juice
■ 2 tsps honey
To make