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.
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.