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
Harissa Aubergine & Tahini Salad
with crispy chickpeas & onion wedges
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Harissa Aubergine & Tahini Salad?
The preparation time for Harissa Aubergine & Tahini Salad with crispy chickpeas & onion wedges is between 25 and 40 minutes.
What is the total time required to make Harissa Aubergine & Tahini Salad with crispy chickpeas & onion wedges?
The total time required to make Harissa Aubergine & Tahini Salad with crispy chickpeas & onion wedges is between 40 and 55 minutes.
How many servings does Harissa Aubergine & Tahini Salad provide?
4 servings
What are the main ingredients in Harissa Aubergine & Tahini Salad?
Almonds, Aubergine, Chickpeas, Cucumber, Fresh Mint, Lemon, Onion, Onions, Pesto Princess Harissa Paste, Pitted Dates, Salad Leaves, Tahini Yoghurt
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?
Almonds, Aubergine, Chickpeas, Cucumber, Fresh Mint, Lemon, Onion, Onions, Pesto Princess Harissa Paste, Pitted Dates, Salad Leaves, Tahini Yoghurt
How many calories does Harissa Aubergine & Tahini Salad have?
650 calories
How much fat content does Harissa Aubergine & Tahini Salad have?
grams
Woolies Products in this dish
