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Recipe Details

Prep. time 10-15 minutes | Cooking time 15-20 minutes | Pre-heat 190°C | Serves 2

Harissa is a Maghrebi hot chili pepper paste, and here it’s used to spice up a tasty roasted aubergine salad. It’s a perfect main or side and one that makes use of our new Greek style Sheese which is perfect with many dishes but especially in salads such as this! This recipe’s a treat from Pamela, so don’t hesitate to go and have a look on her blog filled with wonderful free from recipes!



Ingredients

  • 1 large aubergine
  • 50g Greek style Sheese
  • 2 tablespoons olive oil (or chilli oil)
  • 1 teaspoon Harissa spice powder
  • Bag of spinach leaves
  • 1/2 cucumber
  • 4 tablespoons pomegranate seeds
For the dressing
  • 2 tablespoons tahini
  • Juice of 1 lemon
  • Black pepper
  • Pinch of chilli powder
  • 1 clove garlic, minced
  • 1 teaspoon maple syrup
Cooking Method

  • Cut the aubergine horizontally into slightly thick slices and mix together the oil and Harissa spice to rub over both sides of each slice.
  • Bake for 15-20 minutes in pre-heated oven until softened, then leave to cool.
  • Arrange the spinach leaves between two bowls, top with the cucumber and arrange the cooled aubergine slices in the middle. Scatter Sheese and pomegranate seeds over top.
  • Whisk together the lemon juice, black pepper, chilli powder (if using), crushed garlic and maple syrup, plus a dash of water if you want it runnier.
  • Drizzle over the salads – then you’re ready to serve!

You will need

These Sheese Products


Greek Style


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