FETA, AUBERGINE, POMEGRANATE & HARISSA SALAD
This Moroccan-inspired salad is really delicious, with a combination of different flavours from the juicy roasted aubergines, creamy feta and sweet pomegranate seeds. Aubergines are one of my favourite vegetables – but only when they’re cooked right. In my opinion, the best way to have them is grilled or roasted. Aubergine is perfect for grilling on the barbecue or roasting in the oven due to its squishy texture, which acts like a sponge, soaking up all the oils and seasoning. SERVES 2 1 aubergine extra virgin olive oil salt and black pepper ½ white onion, diced 1 clove garlic, crushed 1 bunch (or 2 generous handfuls) of cavolo nero or kale 100g quinoa, cooked juice of ½ lemon 1 tsp tahini 1 tsp harissa paste 80g pomegranate seeds 100g feta cheese 1 Preheat the oven to 180C/350F/gas 4. 2 Slice the aubergine lengthways into approximately 16 strips. Brush with a little of the olive oil and sprinkle with salt and pepper. Roast for 30 minutes, tossing midway to cook both sides. 3 Fry the onion and garlic over a low heat with a tablespoon of olive oil. 4 Cut the cavolo nero or kale leaves free from the core and slice out any tough central stalks. Add the leaves and cooked aubergine to the pan with the onion and garlic, and sauté on a low heat for 2-3 minutes. Add the quinoa and cook for a further 5 minutes. 5 Transfer the salad to a large bowl. 6 Whisk the lemon juice, tahini and harissa paste in a separate bowl and drizzle on top of the warm salad. Mix well. 7 Sprinkle over the pomegranate seeds and crumbled feta cheese, and serve immediately or, alternatively, store in the fridge and eat cold later.