Harissa Aubergine, Tahini Yogurt + Salsa Verde (serves 4)

Ingredients:

2 aubergine

1 small jar harissa (SK loves Belazu brand!)

seeds 1/2 pomegranate

handful coriander chopped

tahini yogurt (click for recipe)

salsa verde (click for recipe)

salad of choice to serve

Preheat the oven to 180degrees and prepare the aubergine by cutting each in half, then in half again (lengthways - so you have 8 nice long strips in total). Cover each slice in a good lathering of harissa then bake in the oven for around 25 minutes until it is soft and will looks a little black on top (see photo - this is just the colour of the roasted harissa).

Whilst this is cooking prepare the tahini yogurt and salsa verde.

Once the aubergine is ready, place a large spoon of the yogurt in the centre of the plate and use the back of the spoon to smooth it into a nice circle. Lay the harissa on top, crossed over each other so it looks pretty :). Then add a big spoon of the salsa verde on top in the middle, sprinkle over a few pomegranate seed and top with chopped coriander.

Choose a salad to serve this with - I love the potato + fennel salad and roast hispi salad (both pictured below).