Harissa Aubergine & Tahini Salad

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

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
  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).

  2. 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.

  3. 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.

  4. 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.

  5. JUST BEFORE SERVING

    In a salad bowl, combine the cucumber half-moons, the shredded salad leaves, and a squeeze of lemon juice (to taste).

  6. 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

  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).

  2. 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.

  3. 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.

  4. 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.

  5. JUST BEFORE SERVING

    In a salad bowl, combine the cucumber half-moons, the shredded salad leaves, and a squeeze of lemon juice (to taste).

  6. 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

  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).

  2. 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.

  3. 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.

  4. 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.

  5. JUST BEFORE SERVING

    In a salad bowl, combine the cucumber half-moons, the shredded salad leaves, and a squeeze of lemon juice (to taste).

  6. 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

  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).

  2. 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.

  3. 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.

  4. 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.

  5. JUST BEFORE SERVING

    In a salad bowl, combine the cucumber half-moons, the shredded salad leaves, and a squeeze of lemon juice (to taste).

  6. 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 - 1kg

  • Onions - 2

  • Chickpeas - 480g

  • Almonds - 60g

  • Pesto Princess Harissa Paste - 60ml

  • Tahini Yoghurt - 200ml

  • Cucumber - 400g

  • Salad Leaves - 80g

  • Lemon - 1

  • Pitted Dates - 80g

  • Fresh Mint - 10g

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