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roasted aubergine & chickpea salad with harissa cashew cream

This is a great salad to make at home because it looks so impressive and tastes delicious, but is so quick and simple to make. Bite-sized chunks of aubergine and chickpeas are roasted in the oven, while you blend together a simple creamy dip using cashews, harissa paste and lime juice. It's then topped with crumbled feta, sliced spring onions and chilli flakes to bring it all together in one stunning dish. For a vegan version, simple leave out the feta or replace it with a vegan alternative.

Serves 4 & takes 35 minutes to cook


For the salad

  • 2 large aubergines, cut into bite-sized chunks

  • 1x 400g can of chickpeas, drained

  • 1 teaspoon of smoked paprika

  • 100g feta (optional, see notes above)

  • 2 spring onions, thinly sliced

  • Pinch of chilli flakes

  • Olive oil

  • Salt and pepper

For the harissa cashew dip

  • 200g cashews