Harissa Aubergine Salad

I LOVE a salad. In my opinion a salad for dinner is pure perfection. I love creating them with whatever I’ve got in my cupboards and fridge and all the bits I fancy! This harissa aubergine salad was no exception to this! Really simple and incredibly tasty. 

Ingredients 

2 tsp rose harissa (use normal harissa if can’t find rose). If you can’t find either, a little paprika and chilli flakes with some oil to form a paste works fine!

1 aubergine, sliced into circles

1 sweet potato, cubed  (Cooked oil and s+p)

400g Chickpeas – oil 1 tsp mixed herbs 1 tsp paprika

Handful of Plum Tomatoes

100g walnut halves, roasted

Salad leaves

2 tbsp tahini

1 lemon zest and juice (+ water to dilute)

1 onion, sliced

 

Method

Heat the oven to 180 degrees Celsius (Fan). Mix the harissa paste with approx 6 tsp water. Drizzle some olive oil in a large baking tray and add the aubergine slices. Brush over the harissa (leave a little) and pop the tray in the oven for about 60 minutes. Turn the slices half way through and brush over the remaining harissa.

Roast the walnuts for about 10 minutes. Remove from the oven and chop up.

In a separate baking tray, add the sweet potato with some salt and pepper and a little oil and roast these babies for 40 minutes. Mix together the chickpeas with 1 tbsp olive oil, 1/2 tsp paprika and 1/2 tsp mixed herbs. After 20 minutes at the chickpeas.

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Add the onion with a little olive oil to a pan and gently fry.

Mix the tahini with the lemon zest and juice and 1-2 tbsp water – mix carefully.

Add some salad leaves to a bowl with some tomatoes, a handful of the roasted walnuts, some aubergine slices, sweet potato, chickpeas and some soft onion. Drizzle over some of the lovely tahini dressing and enjoy!

Let me know what you think!

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Love, A x

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