Roast Fennel, Aubergine with Freekah, Chickpeas and Harissa Dressing

Here’s another delicious roast veg salad – for me roasting veg is one of the easiest and tastiest ways to make a simple but delicious meal. 


Today I used fennel, aubergine and spring onions as that’s what I had in my fridge and I think the Aniseed flavour works really well with the earthy freekeh and Harissa. The great thing is that the veg and gains can be switched up really easily and everything still works. 


Some delicious combinations; 

  • Roast peppers and courgette with rice & butter beans
  •  Sweet potato with black rice & chicpeas
  • Roast squash with quinoa and pulses of choice.


The star of the dish? My home made Harissa – a deep smokey flavour with lots of spices and subtle (ish) chilli. 
Toasted seeds add the final and essential crunch to the dish. 

Enjoy xx 

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Info

 

  2-4 servings
  20 minutes preparation time
  30 minutes cook time

Ingredients

For the roast veg; 
 
  • 1 fennel bulb sliced 
     
  • 1 aubergine sliced 
     
  • 1 bunch Spring onions sliced 
     
  • 1 tbsp olive oil 
  • Pinch sea salt 
For the salad; 
 
  • 250g cooked freekeh or rice if preferred 
     
  • 1 can chickpeas drained 
     
  • 2 tbsp extra virgin olive oil 
  •  
    Pinch sea salt 
     
  • Juice 1/2 lemon 
Harissa dressing; 
 
  • 2 red red peppers
     
  •  2 tbsp tomato purée
     
  • 1 tbsp smoked paprika
     
  • 1/4 tsp cayenne pepper 
     
  • 1 tsp garlic granules
     
  • 3-4 tbsp extra virgin olive oil 
     
  • 2 tbsp lemon juice 
     
 For the spice mix;
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • 1/2 tsp dried chilli flakes 
  • 1/2 tsp Salt 

Toppings; 

  • Handful leaves 
  • Toasted sunflower seeds 
  • Sea Salt
  • Extra virgin olive oil- optional 

Directions

To roast the veg; 
 
  1. Pre heat your oven to 180c 
     
  2. Add the veg to a large baking tray. Toss with olive oil and salt. 
     
  3. Bake for aprox 30 minutes, then remove from the oven. 
To make the Harissa 
 
  1. Firstly toast the cumin, fennel, coriander seeds and chilli in a dry pan until fragrant, a couple of minutes. Now either crush in a pestle and mortar of blitz in a spice grinder. 
     
  2. Char-grill the pepper on a griddle pan (high heat) for aprox 15 minutes turning frequently until nice and charred on both sides.
  3. Set aside
     
  4. Now add all the ingredients to a food processor and blitz to a paste. 
     
  5. Transfer to a clean glass  jar with a lid. 
     
To make the salad; 
 
  1. Add the all the salad Ingredients in a large bowl. Toss to combine. 
     
  2. Now add the roast veg and a few tbsp of the Harissa. Toss again. 
     
  3. Top with leaves, toasted sunflower seeds, sea salt and extra virgin olive oil if desired. 

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Recipe Tags: chickpeas fennel harissa salad

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