HARISSA AUBERGINE SALAD WITH HERBY YOGHURT
This is such a gorgeous salad – sticky harissa aubergines with an amazing herby yoghurt, crispy chickpeas and fresh pomegranate seeds. Divine!
- 3 aubergines chopped into wedges
- 3 tbsp harissa paste
- olive oil
- 400 g can chickpeas drained & rinsed
- salt & freshly ground black pepper
- to serve: pomegranate seeds, toasted pine nuts, extra dill
- 250 g thick vegan yoghurt
- zest of 1 lemon
- 10 g fresh dill finely chopped
- 10 g fresh mint leaves only & finely chopped
Preheat the oven to 170°c (fan assisted)/375°f/gas 5.
Combine the aubergine wedges, harissa, a good glug of olive oil and a pinch of salt in a large bowl. Use your hands to give everything a good mix and rub the harissa into the aubergine, then arrange the slices between two baking trays. Roast for 35-40 minutes, or until soft in the middle and slightly charred on the edges.
Roughly dry the chickpeas with a tea towel, then mix with a glug of olive oil and a good pinch of salt and black pepper in a bowl. Pour out onto another baking tray and roast alongside the aubergine for 25-30 minutes, or until golden brown and crunchy.
Meanwhile, combine the vegan yoghurt, lemon zest, dill, mint and a big pinch of salt in a bowl. Mix well, then taste and adjust the seasoning, if needed.
Spread the herby yoghurt out over the base of a serving dish. Arrange the roasted aubergines and chickpeas on top, then sprinkle over the pomegranate seeds, toasted pine nuts and a few sprigs of fresh dill. Finish with a good crack of black pepper.
Want more delicious salad recipes? There are lots to choose from here.