This harissa eggplant and carrot salad is a light and balanced meal, affordable and ready in 30 minutes. A bowl of goodness, packed with nutrients and textures, so easy to throw together and perfect for meal prep!
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Salad
Keyword: Harissa eggplant carrot salad
Servings: 2large servings
Author: Katia
Ingredients
1large eggplant, cut into cubes
1lbcarrots or baby carrots, peeled
1canchickpeas, rinsed and drained
1 1/2Tbspharissa paste
3/4tsp cumin seeds
1 1/2Tbspolive oil, plus extra for drizzling
1tsp salt
1/4cupfeta, crumbled
1/4cupalmonds, roasted
1bunchsalad leaves (arugula, spinach...)optional
Instructions
Preheat the oven to 425F and grease a large rimmed baking sheet with olive oil (or line with parchment paper).
Cut the eggplant into 2-inch cubes and the carrots in half lengthwise. If your carrots are big, you might want to halve them again and/or cut them crosswise.
Toss the vegetables with 1 Tbsp of harissa, 1 Tbsp of olive oil, salt and cumin seed. Then roast them in the prepared baking sheet for 10 minutes.
In the meanwhile, in the same bowl, toss chickpeas with 1/2 Tbsp of harissa paste, 1/2 Tbsp of olive oil and a pinch of salt. Add to the vegetables and keep roasting for a further 10 minutes.
Add almonds to the baking sheet and roast a further 5 minutes. Total time: 25 minutes.
Arrange the salad leaves, roasted eggplant, carrots and chickpeas on the plates. Sprinkle with crumbled feta and sliced roasted almonds.
Drizzle with a bit of olive oil and the freshly squeezed lemon juice. Enjoy.