Feta, Aubergine, Pomegranate, and Harissa salad

Ingredients

· 1 aubergine

· 2 tbsp extra-virgin olive oil

· 100g dried quinoa

· ½ onion, diced

· 1 crushed garlic clove

· 200g kale or cavolo nero

· Juice of ½ lemon

· 1 tsp tahini

· 1 tsp harissa paste

· 80g pomegranate seeds

· 100g feta cheese

Instructions

· Preheat the oven to 180°C, fan 160°C, gas 4. Cut the aubergine into 3-4cm chunks. Brush with half the olive oil and season. Roast on a non-stick baking tray for 30 minutes, tossing midway to brown evenly.

· Add the quinoa to a pan of boiling water for about 15 minutes until tender, then drain.

· Fry the onion and garlic over a low heat with 1 tablespoon of olive oil in a large frying pan for 5-8 minutes until soft. Add the kale and cooked aubergine to the pan; sauté over a low heat for 2-3 minutes. Add the quinoa and cook for a further 5 minutes.

· Tip everything into a large bowl. Whisk the lemon juice, tahini and harissa paste in a separate small bowl and season. Drizzle on top of the warm salad and mix well.

· Sprinkle over the pomegranate seeds and crumbled feta cheese and serve. Alternatively, cool, store in the fridge and eat cold later.