For the salad
2 large aubergines, cut into bite-sized chunks
1x 400g can of chickpeas, drained
1 tsp of smoked paprika
100g of feta (optional)
2 spring onions, thinly sliced
1 pinch of chilli flakes
Salt & pepper
For the harissa cashew dip
200g of cashews
2-3 tbsp of harissa paste (or less depending on how spicy your harissa paste is, we use Belazu rose harissa paste for the best results)
180ml of almond milk
1 garlic clove, peeled
Juice of 1 lime
Pinch of salt
Place the cashews in a small bowl and cover with boiling water. Leave to soak for at least 10 minutes in order to soften.
Preheat the oven to 190°C (Fan).
Place the aubergine chunks and drained chickpeas into a large baking tray and drizzle with olive oil, the paprika and a good pinch of salt. Mix well until all of the aubergine chunks are coated in olive oil (if not, add a splash more) and cook for 25-30 minutes, or until the aubergines turn soft.
While the aubergines are cooking, drain the cashews and place into a powerful blender (we use a NutriBullet). Add the rest of the cashew dip ingredients and blend until smooth and creamy.
Spoon the creamy harissa dip onto the base of a serving plate and top with the roasted aubergines and chickpeas.
Crumble the feta over the top and sprinkle with sliced spring onions. Top with a pinch of chilli flakes and some pepper before serving.
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