Harissa Chicken and Lentil Jumble

a) Halve, peel and thinly slice the onion. b) Zest and halve the lemon. c) Roughly chop the dill (stalks and all). d) Crumble the feta. e) Drain and rinse the lentils in a sieve.

a) Heat a drizzle of oil in a large frying pan over medium high heat. b) Once hot, add the chicken and stir fry until golden brown all over, 5-6 mins. c) Add the onion and cook until softened, 3-4 mins. d) Stir through the harissa paste and cook for a further 1 minute.

a) Add the lentils, stock powder and water (see ingredients for amount), season with salt and pepper and stir together. b) Simmer until everything is piping hot and the chicken is cooked through, 2-3 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. c) Meanwhile, squeeze the lemon juice into a small bowl and add the dill and olive oil (see ingredients for amount), season with salt and pepper and stir together.

a) Once the veg have roasted, add to the lentils along with a pinch of lemon zest. Stir together to combine. b) Add a splash more water if it is dry.