This slightly spicy, moreish salad is my favourite lunch of the summer! Simple to make and absolutely delicious.
Prep Time15minutes
Cook Time45minutes
Total Time1hour
Servings4servings
Ingredients
2auberginediced
1red onionsliced
1tbspharissa paste
2tbspolive oil
125gdried couscous
30gwild rocket
large handfulpomegranate seeds
100gvegan feta
sea salt & freshly ground black pepper
DRESSING
juice of 1/2 lemon
1tbspharissa paste
1tbspolive oil
1garlic clovegrated
Instructions
Preheat the oven to 180°c/390°f/gas 4.
Combine the aubergine, red onion, harissa paste, olive oil and a good pinch of salt and black pepper on a baking tray. Give everything a really good mix with your hands, then bake for 40-45 minutes, or until the aubergine is lovely and soft.
Meanwhile, you can make the dressing. Mix the lemon juice, harissa paste, olive oil and garlic with a pinch of salt and pepper together in a small bowl. Taste and adjust the seasoning, if needed.
Cook the couscous according to the packet’s instructions.
Combine the couscous, roasted aubergine and red onion, rocket, dressing and most of the pomegranate seeds in a large bowl. Mix well, then top with the feta or vegan alternative and remaining pomegranate seeds. Finish with a good crack of black pepper.