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Vegan Harissa Aubergine, with Lentils & Kalettes


1 aubergine - cubed

1 tablespoon rose Harissa

2 tablespoons olive oil

150g kalettes

1 avocado

2 tablespoons pomegranate seeds

1 pouch cooked puy lentils

2 tablespoons shelled pistachio nuts


1 clove crushed garlic

Juice 1 lime

3 tablespoons olive oil

2 teaspoons maple syrup

Salt & Pepper


Coat the aubergine in the rose Harissa and 2 tablespoons of olive oil. Season and roast at 210 degrees for 15 minutes.

Shake all the dressing ingredients in a jar.

Steam the kalettes for 2 minutes.

Slice the avocado into a rose.

Warm up the lentils.

Plate up the ingredients as in the photo. Drizzle with the dressing and sprinkle with pomegranate seeds and pistachios.

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