- 2 tbsp harissa paste
- 2 tbsp red wine vinegar
- 1 aubergine, cut into 4cm cubes
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 2 carrots, finely shredded
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 small red onion, sliced
- small handful mint, chopped, plus extra leaves to serve
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 2 Middle Eastern flatbreads
- 2 heaped tbsp houmous
A staple of Middle Eastern diets, this is a purée of cooked chickpeas, flavoured with tahini (a…
- Greek yoghurt, to serve
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.
Meanwhile, mix together the carrots onion and mint with some seasoning.
Top the flatbreads with the houmous, carrot salad and kebabs. Scatter over the extra mint and serve with yogurt and a drizzle of reserved harissa sauce.