This recipe by Ella Mills is beautifully fresh and vibrant – courtesy of the pomegranates, parsley, lemon and rocket – while the harissa provides a touch of warmth. Aubergine and walnuts, meanwhile, offer up a little earthiness. This is a nice recipe to double up so you can use the leftovers as an on-the-go lunch.
- Prepare10 mins
- Cook25 mins
- Total time35 mins
Preheat the oven to 200ºC, gas mark 6. Put the aubergines, harissa and olive oil on a large baking tray and season. Give it a really good stir so the aubergine is coated in harissa and olive oil (using your hands helps with this). Roast for 25 minutes, stirring once, until the aubergine is tender
When the aubergine has about 5 minutes left to cook, scatter over the walnuts and return the baking tray to the oven. To serve, toss the roasted aubergine and walnuts with the pomegranate seeds, parsley, mint and rocket. Mix the dressing ingredients, pour over the salad, taste to check the seasoning, then arrange on a serving platter.