Feta, aubergine, pomegranate and harissa salad
Serves: 2 generously
Prep time: 15 minsTotal time: 
Recipe photograph by Karen Thomas
Feta, aubergine, pomegranate and harissa salad
Serves: 2 generously
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
510Kcal
Fat
27gr
Saturates
9gr
Carbs
39gr
Sugars
15gr
Fibre
15gr
Protein
21gr
Salt
2gr
Dr Hazel Wallace aka The Food Medic
Dr Hazel Wallace works as a junior doctor in London and is a qualified personal trainer. She has turned her personal interest in healthy eating into two recipe and fitness books, The Food Medic and The Food Medic for life.
See more of Dr Hazel Wallace aka The Food Medic’s recipes
Dr Hazel Wallace aka The Food Medic
Dr Hazel Wallace works as a junior doctor in London and is a qualified personal trainer. She has turned her personal interest in healthy eating into two recipe and fitness books, The Food Medic and The Food Medic for life.
See more of Dr Hazel Wallace aka The Food Medic’s recipes
Ingredients
- 1 aubergine
- 2 tbsp extra-virgin olive oil
- 100g dried quinoa
- ½ onion, diced
- 1 garlic clove, crushed
- 200g kale or cavolo nero, tough stalks discarded, roughly torn
- juice of ½ lemon
- 1 tsp tahini
- 1 tsp harissa paste
- 80g pomegranate seeds
- 100g vegetarian feta cheese, crumbled
Step by step
Get ahead
Make 1 day ahead for a transportable lunch; keep chilled.
- 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 nonstick 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.
Recipe adapted from The Food Medic, £20, Yellow Kite.
