This Moroccan inspired salad is perfect to brighten up any summer day.
Using: Steve’s Leaves Pea Shoots & Baby Leaves
Prep: 15 minutes
Cook: 20 minutes
What to put in:
1 aubergine, diced
1 tsp cumin seeds
3 tbsp extra virgin olive oil
2 tsp harissa paste
1 wholemeal pitta
1 small red onion, thinly sliced
400g can chick peas, drained and rinsed
2 tbsp pomegranate molasses
2 tbsp white wine vinegar
60g pack Steve’s Leaves Pea Shoots & Baby Leaves
50g pomegranate seeds
What to do:
Preheat the oven to 200oC, gas mark 6.
Place the aubergine on a baking tray and toss in the cumin seeds and 1 tbsp oil, season and roast for 10 minutes.
Mix the harissa with the remaining oil and brush over both sides of the pitta, tear into bite sized pieces and scatter over the aubergine and roast for a further 10 minutes.
Meanwhile, place the couscous in a small bowl and pour over 75ml boiling water, cover with clingfilm and leave for 5 minutes then fluff up with a fork. Mix in the onion, chick peas and aubergine mixture.
Whisk the molasses and vinegar into the remaining harissa paste and toss into the couscous. Gently toss in the peashoots and baby leaves and scatter over the pomegranate seeds.