I absolutely love Middle Eastern flavours and this harissa, aubergine, feta and mint salad is the perfect fix. The heat of the harissa against the chargrilled smokiness of the aubergine is divine. I love the tangy feta and fresh mint in this salad, and the little pops of sweetness from the pomegranate. I also think a few toasted pine nuts scattered over this would be fantastic.
I regularly make this salad, either as a quick lunch or even as main, served with toasted flatbreads and dip for a more substantial meal. I’ve even served mini versions as a delicious starter!
- 2 aubergines, sliced into 1cm rounds
- 4 tbsp olive oil
- salt and pepper
- 1 tbsp harissa paste
- 50 ml natural yoghurt
- ½ lemon, juice
- 100g feta cheese
- Seeds of ½ a pomegranate
- Handful mint leaves, chopped
- 1 tsp sumac
- Warm flatbreads, to serve (if desired)
- Brush the olive oil over the aubergine slices and sprinkle with salt. Heat a griddle pan until hot and cook the slices in batches until soft and charred. Remove from the pan and brush with the harissa on both sides.
- Put the yoghurt and lemon juice in a small bowl, season and mix together.
- Place the harissa aubergine on a serving plate with some rocket leaves, crumble over the feta cheese, scatter the pomegranate seeds and mint leaves, and drizzle with the yoghurt dressing. Finish by sprinkling over the sumac.
- Serve with warm flatbreads, if desired.