Harissa aubergine and sun-dried tomato salad

Harissa aubergine and sun-dried tomato salad

Ingredients

serves 2
  • •1 aubergine, chopped
  • •1 tbsp olive oil
  • •1 400g can chickpeas, drained and rinsed
  • •80g rocket
  • •8 sun-dried tomatoes
  • •Small handful mint leaves, finely chopped
  • •Harissa dressing (see recipe)

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C. Prepare a baking tray. Add the aubergine, brush with the olive oil and roast for 15 minutes. Add the chickpeas and roast for another 10 minutes.
  2. 2. In a large bowl, add the rocket, sun-dried tomatoes, mint, aubergine and chickpeas.
  3. 3. Make the dressing, pour over the salad and toss to combine.
Baker Beanie Author

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