Name: Harissa eggplant and chorizo salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 420g cans of chickpeas, rinsed, drained; 1/2 cup (140g) greek-style yoghurt; 1 (500g) eggplant, cut lengthways into thin slices; 2 tablespoon olive oil; 2 (340g) cured chorizo sausages, thinly sliced; 180 gram bocconcini cheese, torn; 1 cup loosely packed fresh basil leaves; Harissa dressing; 2 tablespoon red wine vinegar; 2 tablespoon olive oil; 2 teaspoon harissa paste; 1 teaspoon caster sugar

Ingredients

2 420g cans of chickpeas, rinsed, drained

1/2 cup (140g) greek-style yoghurt

1 (500g) eggplant, cut lengthways into thin slices

2 tablespoon olive oil

2 (340g) cured chorizo sausages, thinly sliced

180 gram bocconcini cheese, torn

1 cup loosely packed fresh basil leaves

Harissa dressing

2 tablespoon red wine vinegar

2 tablespoon olive oil

2 teaspoon harissa paste

1 teaspoon caster sugar

Method

1.To make harissa dressing, to make harissa dressing, whisk ingredients in a small bowl. Season to taste.

2.Blend or process half the chickpeas with yoghurt until smooth. Season to taste.

3.Combine eggplant with oil in a medium bowl. Season. Cook eggplant on a heated oiled barbecue (or grill or grill plate) until tender. Transfer to a plate and cover to keep warm.

4.Meanwhile, cook chorizo on barbecue until browned both sides.

5.Place remaining chickpeas, eggplant and chorizo in a large bowl with bocconcini, basil and dressing; toss gently to combine.

6.Spread chickpea puree on a large serving platter; top with salad.

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Ingredients

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