• 1 lemon
• 400g chickpeas
• 1 teaspoon paprika
• 1 tablespoon honey
• 3 teaspoons harissa paste
• 150g peppers
• Coriander leaves
• 2 salmon fillets
• 1 tablespoon olive oil

To serve:

• Green cabbage
• 50g almonds
• Rice

1. Turn the oven to 190c fan /170c/ gas 5. Cut the lemon in half and slice 1 half into thin slices.
2. Mix the beans with lemon juice, paprika, honey, 1 teaspoon of harissa paste and slice the pepper adding with the coriander leaves.
3. Divide between 2 sheets of greaseproof paper. Spread 1 teaspoon of harrissa over the salmon and place in the package with a little oil, with the sliced ​​lemon on it covering on paper to create a parcel, and seal well to keep the steam in it.
4. Place on a baking tray and cook for 15 min.
5. In the meantime, heat oil in a pan and thinly slice the cabbage while stirring, fry in the oil then add the nuts, salt and pepper.
6. Serve the fish parcels with cabbage and some rice.

Gareth Richards Recipe for Prynhawn Da

Instagram - cegin_gareth