Honey and harissa kataifi wrapped aubergines recipe

Ingredients

• 1 Aubergine, peeled
• 1 Olive oil, for frying
• 2 Garlic cloves, finely chopped
• 1 2cm piece ginger, finely chopped
• 1/2 tsp Cinnamon
• 1/2 tsp Caraway seed, ground
• 2 tsp Ground cumin
• 1 tsp Ground coriander
• 2 tbsp Harissa
• 75 ml Clear honey
• 1 1/2 tbsp Lemon juice, or more to taste
• 100 g Kataifi pastry (alternatively use Mediterranean filo pastry)
• 125 g Butter, melted
• 1 Vegetable oil for frying
• 1 pinch Crushed chillies to taste
• 1 Avocado, halved and mashed into large chunks
• 1 6cm piece cucumber, peeled, deseeded and thinly sliced
• 2 Spring onions, thinly sliced diagonally
• 1 handful Watercress
• 12 Mint leaves, torn
• 1/2 Punnet shiso sprouts
• 1/2 Punnet coriander sprouts
• 2 tsp Sesame seeds, toasted
• 1 tbsp Lemon juice
• 2 tbsp Harissa paste
• 4 tbsp Olive oil
• 2 tbsp Cider vinegar
• 2 tbsp Clear honey