Halloumi aubergine burgers with harissa relish
A veggie stack with a difference - flavour your fried cheese with Moroccan harissa paste and creamy hummus
Harissa aubergine kebabs with minty carrot salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 tbsp harissa paste
- 2 tbsp red wine vinegar
- 1 auberginecut into 4cm cubes
- 2 carrotsfinely shredded
- 1 small red onionsliced
- small handful mintchopped, plus extra leaves to serve
- 2 flatbreads
- 2 heaped tbsp hummus
- 2 tbsp Greek yogurtor crème fraîche, to serve
Nutrition: per serving
- kcal353low
- fat8glow
- saturates1g
- carbs54g
- sugars19g
- fibre13g
- protein13g
- salt1.7g
Method
step 1
Mix the harissa and vinegar in a bowl. Remove half and reserve. Toss the aubergine in the remaining harissa sauce and season. Thread onto metal or soaked wooden skewers. Heat a griddle or grill until hot, then cook the kebabs until golden on all sides and cooked through.
step 2
Meanwhile, mix together the carrots, onion and mint with some seasoning.
step 3
Top the flatbreads with the hummus, carrot salad and kebabs. Scatter over the extra mint and serve with yogurt and a drizzle of reserved harissa sauce.
