Harissa aubergine kebabs with minty carrot salad
Serves 2
Easy
Prep:
Cook:
Whip up supper for two in a flash with these vegetarian, North African-inspired skewers with healthy slaw and hummus
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.
