Roast Fennel, Aubergine with Freekeh, Chickpeas and Harissa Dressing

A simple salad of roast fennel, aubergine, and spring onions with earthy freekeh and amazing homemade harissa sauce. Perfect for lunches or alfresco dining.

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 grains can be switched up really easily and everything still works.

You could try roast peppers and courgette with rice & butter beans, sweet potato with black rice & chickpeas, or roast squash with quinoa and pulses of choice.

The star of the dish? My homemade harissa – a deep smoky flavour with lots of spices and subtle (ish) chilli.

Toasted seeds add the final and essential crunch to the dish.

Enjoy, love Niki xx

Roast fennel, aubergine with freekeh, chickpeas and harissa dressing

Prep time: 20

Cook time: 30

2-4 servings

5 from 5 votes

Ingredients

For the roast veg

1 fennel bulb sliced
1 aubergine sliced
1 bunch of spring onions sliced
1 tbsp olive oil
Pinch sea salt

For the salad

250 g cooked freekeh or rice if preferred
1 can chickpeas drained
2 tbsp extra virgin olive oil
Pinch sea salt
Juice 1/2 lemon

For the harissa dressing

2 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

For the toppings

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

Instructions

To roast the veg

Pre heat your oven to 180c
Add the veg to a large baking tray. Toss with olive oil and salt.
Bake for approx 30 minutes, then remove from the oven.

To make the harissa

First 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.
Char-grill the pepper on a griddle pan (high heat) for approx 15 minutes, turning frequently until nice and charred on both sides.
Set aside
Now add all the ingredients to a food processor and blitz to a paste.
Transfer to a clean glass jar with a lid.

To make the salad

Add they all the salad ingredients in a large bowl. Toss to combine.
Now add the roast veg and a few tbsps of the harissa. Toss again.
Top with leaves, toasted sunflower seeds, sea salt and extra virgin olive oil if desired.

Print Recipe

I'd love to hear your comments…

Jayne

3 years ago Reply

Love this! I always try to empty my fridge before each shop & this time I had only red pepper, aubergine, spring onions & fennel left. I was delighted to find your recipe & I’ve shared it with friends already. It’s so delicious & the harissa paste is amazing on anything. Thankyou…you have a new follower!!
- A
  
  Niki
  
  2 years ago Reply
  
  Aww amazing! Thank you xx
Gen

4 years ago Reply

This was very good, thank you ! I used quinoa instead of freekah, and I only had red onion rather than spring onions so used those. Everything else was as in your recipe and it was a hit !

I served it along with some sliced fried smoked tofu for a bit of extra protein.
- Niki
  
  4 years ago Reply
  
  I love that you adapted it to what you had to hand! Very #FoodWasteFriendly! I may even have to give those changes a go myself one day. thanks so much – Niki xo
Barry

4 years ago Reply

absolutelyfabbbbbbbbbbbbbbbbb……………
- Niki
  
  4 years ago Reply
  
  Yay! x