Fiery harissa chicken is paired with a delicious pomegranate and walnut salad in this dish making it ideal for alfresco eating. In a bowl, combine the chicken with the harissa and 1tbsp of the olive oil. Season and add a squeeze of lemon (reserving the other lemon half). Cover and chill for at least 30 minutes or up to 2 hours.Preheat the oven to gas 6, 200°C, fan 180°C. Put the chicken in a roasting tin and roast for 30 minutes. Or barbecue the drumsticks over white–hot coals for about 25–30 minutes, turning occasionally until they are slightly charred and cooked through with no pink showing. Meanwhile, toast the walnut halves (if using) in a dry frying pan over a medium heat. Roughly chop them and set aside.For the salad, put all the ingredients in a bowl and toss well. Serve the chicken with the salad, drizzled with the remaining oil, a squeeze of lemon and the walnuts. For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.