What are the main ingredients in Harissa Aubergine & Tahini Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Harissa Aubergine & Tahini Salad?

Calories: 650, Carbs: 86 grams, Fat: grams, Protein: 24 grams, Sugar: 35.2 grams, Salt: 328 grams

How do I prepare Harissa Aubergine & Tahini Salad?

ROAST VEG MEDLEY: Preheat the oven to 220°C. Spread the aubergine pieces, the onion wedges, and the drained chickpeas on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway). TOASTED ALMONDS: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. HARISSA MOMENT: Loosen the harissa paste with 40ml of oil. When the roast has 5 minutes remaining, coat the veggies in the loosened harissa and roast for the remaining time. DELISH DRESSING: In a small bowl, loosen the tahini yoghurt with water in 5ml increments until drizzling consistency. Add 2 tsp of sweetener and season. JUST BEFORE SERVING: In a salad bowl, combine the cucumber half-moons, the shredded salad leaves, and a squeeze of lemon juice (to taste). DINNER IS READY: Plate up the harissa roasted veggies and drizzle over the tahini-yoghurt dressing. Side with the cucumber salad. Sprinkle over the toasted almonds and the chopped dates, and garnish with the picked mint. Well done, Chef!

What should be prepared from my kitchen to make Harissa Aubergine & Tahini Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Harissa Aubergine & Tahini Salad

Name: Harissa Aubergine & Tahini Salad
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

This one is a feast for the eyes and tastebuds, Chef! Aubergine chunks, chickpeas, and onion wedges are oven-roasted in a flavourful harissa marinade and drizzled with a tahini-yoghurt dressing. Served alongside a fresh cucumber salad, and garnished with mint, chopped dates & toasted almonds.

Harissa Aubergine & Tahini Salad

with crispy chickpeas & onion wedges

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Almonds
Aubergine
Chickpeas
Cucumber
Fresh Mint
Lemon
Onion
Onions
Pesto Princess Harissa Paste
Pitted Dates
Salad Leaves
Tahini Yoghurt

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Photo of Harissa Aubergine & Tahini Salad

Serves 1

ROAST VEG MEDLEY
Preheat the oven to 220°C. Spread the aubergine pieces, the onion wedges, and the drained chickpeas on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
TOASTED ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
HARISSA MOMENT
Loosen the harissa paste with 20ml of oil. When the roast has 5 minutes remaining, coat the veggies in the loosened harissa and roast for the remaining time.
DELISH DRESSING
In a small bowl, loosen the tahini yoghurt with water in 5ml increments until drizzling consistency. Add 1 tsp of sweetener and season.
JUST BEFORE SERVING
In a salad bowl, combine the cucumber half-moons, the shredded salad leaves, and a squeeze of lemon juice (to taste).
DINNER IS READY
Plate up the harissa roasted veggies and drizzle over the tahini-yoghurt dressing. Side with the cucumber salad. Sprinkle over the toasted almonds and the chopped dates, and garnish with the picked mint. Well done, Chef!

Aubergine - 250g
Onion - 1
Chickpeas - 120g
Almonds - 15g
Pesto Princess Harissa Paste - 15ml
Tahini Yoghurt - 50ml
Cucumber - 100g
Salad Leaves - 20g
Lemon - 1
Pitted Dates - 20g
Fresh Mint - 3g

Download the Recipe

Serves 2

ROAST VEG MEDLEY
Preheat the oven to 220°C. Spread the aubergine pieces, the onion wedges, and the drained chickpeas on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
TOASTED ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
HARISSA MOMENT
Loosen the harissa paste with 40ml of oil. When the roast has 5 minutes remaining, coat the veggies in the loosened harissa and roast for the remaining time.
DELISH DRESSING
In a small bowl, loosen the tahini yoghurt with water in 5ml increments until drizzling consistency. Add 2 tsp of sweetener and season.
JUST BEFORE SERVING
In a salad bowl, combine the cucumber half-moons, the shredded salad leaves, and a squeeze of lemon juice (to taste).
DINNER IS READY
Plate up the harissa roasted veggies and drizzle over the tahini-yoghurt dressing. Side with the cucumber salad. Sprinkle over the toasted almonds and the chopped dates, and garnish with the picked mint. Well done, Chef!

Aubergine - 500g
Onion - 1
Chickpeas - 240g
Almonds - 30g
Pesto Princess Harissa Paste - 30ml
Tahini Yoghurt - 100ml
Cucumber - 200g
Salad Leaves - 40g
Lemon - 1
Pitted Dates - 40g
Fresh Mint - 5g

Download the Recipe

Serves 3

ROAST VEG MEDLEY
Preheat the oven to 220°C. Spread the aubergine pieces, the onion wedges, and the drained chickpeas on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
TOASTED ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
HARISSA MOMENT
Loosen the harissa paste with 60ml of oil. When the roast has 5 minutes remaining, coat the veggies in the loosened harissa and roast for the remaining time.
DELISH DRESSING
In a small bowl, loosen the tahini yoghurt with water in 5ml increments until drizzling consistency. Add 3 tsp of sweetener and season.
JUST BEFORE SERVING
In a salad bowl, combine the cucumber half-moons, the shredded salad leaves, and a squeeze of lemon juice (to taste).
DINNER IS READY
Plate up the harissa roasted veggies and drizzle over the tahini-yoghurt dressing. Side with the cucumber salad. Sprinkle over the toasted almonds and the chopped dates, and garnish with the picked mint. Well done, Chef!

Aubergine - 750g
Onions - 2
Chickpeas - 360g
Almonds - 45g
Pesto Princess Harissa Paste - 45ml
Tahini Yoghurt - 150ml
Cucumber - 300g
Salad Leaves - 60g
Lemon - 1
Pitted Dates - 60g
Fresh Mint - 8g

Download the Recipe

Serves 4

ROAST VEG MEDLEY
Preheat the oven to 220°C. Spread the aubergine pieces, the onion wedges, and the drained chickpeas on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
TOASTED ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
HARISSA MOMENT
Loosen the harissa paste with 80ml of oil. When the roast has 5 minutes remaining, coat the veggies in the loosened harissa and roast for the remaining time.
DELISH DRESSING
In a small bowl, loosen the tahini yoghurt with water in 5ml increments until drizzling consistency. Add 4 tsp of sweetener and season.
JUST BEFORE SERVING
In a salad bowl, combine the cucumber half-moons, the shredded salad leaves, and a squeeze of lemon juice (to taste).
DINNER IS READY
Plate up the harissa roasted veggies and drizzle over the tahini-yoghurt dressing. Side with the cucumber salad. Sprinkle over the toasted almonds and the chopped dates, and garnish with the picked mint. Well done, Chef!