Harissa roasted aubergine and chickpea salad

Recipe:

Harissa roasted aubergine and chickpea salad with tahini yoghurt dressing 

PLANT-BASED

Total time: 40 mins
Serves: 2

When life’s busy, we all need a good traybake. This one’s a flavour-packed favourite: roasted aubergine, red onion and chickpeas tossed in smoky harissa, served on a bed of rocket with a creamy tahini-yoghurt dressing. Simple to make and full of goodness.

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INGREDIENTS

For the roasted veg:

• 1 aubergine, cut into 2–3 cm cubes

• 1 red onion, cut into wedges

• 1 x 400g tin chickpeas, drained and rinsed

• 1 tbsp harissa paste (adjust to taste)

• 1 tbsp olive oil

• Salt and pepper, to taste

For the salad:

• 100g rocket 

• Fresh mint leaves, roughly chopped

• Zest of 1 lemon​

For the tahini-yoghurt dressing:

• 3 tbsp tahini

• 3 tbsp plant-based yoghurt

• Juice of ½ lemon

• 1 garlic clove, finely grated

• 1 tsp maple syrup or agave

• Water, to thin if needed

• Salt

METHOD

Roast the vegetables:

• Preheat your oven to 200°C (180°C fan).

• In a large bowl, combine the aubergine cubes, red onion wedges, and chickpeas.

• Add the harissa paste, olive oil, salt, and pepper. Toss until everything is well coated.

• Spread the mixture onto a baking tray in a single layer. Roast for 30–35 minutes, turning halfway through, until the aubergine is tender and slightly charred.a

Prepare the dressing:

• In a small bowl, whisk together the tahini, plant-based yoghurt, lemon juice, grated garlic, and maple syrup (if using).

• Gradually add water, one tablespoon at a time, until the dressing reaches a pourable consistency. Season with salt to taste.​

Assemble the salad:

• Place the mixed leafy greens in a large serving bowl or platter.

• Top with the roasted aubergine, chickpeas, and red onion. Scatter over chopped mint.

• Drizzle the tahini-yoghurt dressing over the salad and finish with a sprinkle of lemon zest.​