This recipe has some of my most favourite things. Dukkah, tahini, rose harissa, pine nuts all come together in this delicious and healthy chicken salad which is perfect for leftovers or for a hearty dinner. Roasting the chickpeas with the tomatoes on the vine and a mixture of whole and ground slices adds so much flavour to the bulgur wheat. The rose harissa adds a subtle heat which doesn’t overpower the chicken and the tahini yoghurt is cooling and nutty with the flavour of sesame.

This dish would make a great side dish but it also made a lovely light dinner for us. Meat free and vegetarian, it’s full of flavour and texture. The roasted squash and sprouts crusted with dukkah, coriander, cumin seeds and nigella seeds is delicious. Teamed with creamy labneh yoghurt which is so easy to make, zingy green zhoug dressing, crunchy toasted walnuts and sweet juicy dates, this would be a great addition to any feast and a different way to have sprouts on Christmas Day.