Pressed Harissa Chicken Thighs with Courgette, Persimmon and Chermoula Salad Recipe - Great British

Ingredients

• 25g of fresh coriander, roughly chopped
• 10g of fresh parsley, leaves picked and roughly chopped
• 1 spring onion, roughly chopped
• 1 garlic clove, peeled
• 1/2 preserved lemon
• 60ml of olive oil
• 1 pinch of paprika
• 1 pinch of cumin seeds, roughly ground
• lemon juice to taste
• salt
• 8 boneless chicken thighs, with skin
• 2 tbsp of harissa
• 3 courgettes
• 1 persimmon
• 40g of black olives
• 60g of feta