Harissa Roasted Aubergine with Crispy Kale, Crunchy Radish and Tahini Sauce
By Tiger Lily Quinn
Keywords
- Vegetarian
- Vegan
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Cooking tools:
- Skewer
- Toothpick
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Skillet
- Spoon
- Measuring spoon
Ingredients
- Toasted wrap or Flat bread
- 1 small aubergine
- 1 tbsp Flora Original, melted
- 1 tsp harissa
- 1 tsp ras el hanout
- Sea salt
- cracked black pepper
- 50g curly kale
- 2 radishes
- 2 wraps or large flat breads
- 2 tbsp tahini
- 1 tsp garlic puree
- Juice of 1/2 lemon
- 1 tsp maple syrup, optional
- Pinch of sea salt
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