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Sole with Chickpeas, Iceberg Lettuce, Hummus and Harissa

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Sole with Chickpeas, Iceberg Lettuce, Hummus and Harissa

Bevan Smith


Serves 2 



1 cup hummus (see page 189)

½ cup chickpeas, cooked

¼ iceberg lettuce

40ml olive oil

sea salt and pepper

2 x 180g sole fillets

¼ cup harissa (see page 189)

20ml extra virgin olive oil



Spoon hummus onto the centre of two large plates and spread out slightly with the back of the spoon. Scatter chickpeas over the hummus. Cut lettuce into two wedges and place a wedge on each plate.


Heat olive oil in a large heavy-based frying pan over a high heat until very hot.

Lightly season sole on both sides with a little salt and pepper and sear for 1 minute before turning over and cooking for a further 30 seconds or until the fish is just cooked.

Remove sole from pan and place a fillet on top of the lettuce. Spoon harissa over the sole and drizzle.