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.
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.
Notes
2-4 servings