Moroccan Eggplant Chicken Salad with Roast Chicken | Hellers NZ

Ingredients

• 4 small eggplants
• 4 tbsp olive oil mixed with 1 tsp turmeric powder
• 1 cup cooked wholemeal cous cous
• ¼ cup currants
• ½ cup flat leaf parsley roughly chopped
• ½ cup fresh mint leaves roughly chopped
• 5 tbsp harissa – Julie Le Clerc brand
• 1-2 packs Hellers sliced chicken
• 1 red onion sliced thinly into rounds
• 2 oranges cut into segments with the skin and pith removed
• 1 tomato on the vine