Harissa aubergine and butter bean salad

Harissa aubergine and butter bean salad

Ingredients

serves 2
  • •1 aubergine, chopped
  • •1 pepper, chopped
  • •1 tbsp olive oil
  • •80g rocket or spinach
  • •1 400g can butter beans, drained and rinsed
  • •Small handful fresh coriander, chopped
  • •2 tbsp flaked almonds, toasted
  • •Harissa dressing (see recipe)

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C. Prepare a baking tray. Add the aubergine, brush with ½ tbsp olive oil and roast for 10 minutes. Add the pepper to the tray, brush with ½ tbsp olive oil and roast for 15 more minutes.
  2. 2. In a large bowl, add the rocket or spinach, butter beans, coriander, aubergine and pepper.
  3. 3. Make the dressing, pour over the salad and toss to combine. Serve topped with the toasted flaked almonds.
Baker Beanie Author

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