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Warm aubergine, pomegranate and harissa salad
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Total Time:
50 minutes
Colorful aubergine salad topped with goat's cheese and vibrant pomegranate jewels.
Ingredients:
  • 2 small aubergines cut into 3cm chunks
  • 1 teaspoon cumin seeds toasted
  • sea salt
  • freshly ground black pepper
  • olive oil
  • 1 loaf ciabatta split in half horizontally
  • 1 clove garlic peeled and halved
  • 1 large handful cherry tomatoes halved
  • ½ bunch spring onions finely sliced
  • 1 lemon
  • extra virgin olive oil
  • 3 tablespoons harissa
  • ½ bunch fresh flat-leaf parsley leaves picked
  • 2 handfuls rocket washed and spun-dry
  • 150 g crumbly goats' cheese
  • 1 pomegranate
Instructions:
  • Preheat the oven to 180ºC/350ºF/gas 4 and heat a griddle pan on high. Arrange aubergines in a single layer on a roasting tray. Crush cumin seeds until fine, then sprinkle over aubergines with salt, pepper, and olive oil. Roast for 30-40 minutes until golden and sticky. Meanwhile, grill bread until charred, rub with garlic, then tear into pieces in a bowl with tomatoes and spring onions. In a jar, combine lemon juice and olive oil, season. Mix harissa with remaining lemon juice. Allow aubergines to cool, then add to the bowl with bread, parsley, and rocket. Shake dressing and toss salad gently. Transfer to a platter and top with goats’ cheese and pomegranate seeds. Serve with harissa on the side.

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