Harissa is a fridge essential for me, and not just because it’s the hero ingredient of my favourite harissa roasted aubergine with basmati salad.
Harissa is a middle eastern spice blend that goes with veggies, meat, fish and grains, and I love it because all you have to do is dollop the paste on and sit back while it flavours everything to perfection. Aubergine is harissa’s best friend because it likes to soak up loads of flavour.
This dish is low-maintenance yet luxurious, and it’s delicious eaten cold in your lunchbox tomorrow too.
Preheat the oven to 200°C/ 400°F / gas 6.
Slice the aubergines in half lengthways and score them in a grid. Mix the olive oil and harissa together, then brush it dressing into the aubergines and roast in the oven for 40 mins until beautifully soft and juicy.
Meanwhile, cook the basmati rice according to your pack instructions.
In the last 10 minutes of cooking, grab a dry pan to toast your sunflower seeds over a medium heat for 1-2 minutes, until they’re golden brown.
Set your seeds aside, then oil the pan to fry your eggs.
Now blanch your peas – 90 seconds in boiling water will do it.
Mix your rice together with the blanched peas, toasted sunflower seeds, a pinch of salt and sesame oil. Plate the aubergine with the rice salad, avocado, hummus and a fried egg on top.