Recipes

Ingredients

• olive oil, for cooking
• 30ml (2 tbls) harissa paste
• 4 free range chicken fillets, lightly pounded
• 80ml (1/3 cup) water
• 125ml (½ cup) natural yoghurt
• 300g ZZ2 Romanita tomatoes, diced
• 2 nectarines, finely diced
• a handful of mint and coriander, roughly chopped
• 2 scallions, diced
• 1 red chilli, seeds removed and thinly sliced
• 15ml (1 tbsl) lemon juice
• 20ml extra virgin olive oil
• salt and black pepper
• 1 avocado
• 125ml (½ cup) plain full cream yoghurt
• 8 medium or 4 large flour tortillas, warmed
• 2 baby gem lettuces, shredded
• grated cheddar, to serve