For the aubergine
1 ½ tbsp harissa paste
3 tbsp extra-virgin olive oil
2 aubergines, cut into medium-sized chunks
200g cooked mixed grains (freekeh, couscous etc.)
½ red onion, finely chopped
100g green olives, chopped
3 spring onions, chopped
100g roasted mixed nuts, chopped
½ tsp chilli flakes
For the sauce
350g jarred roasted red peppers
3 tbsp Bio&Me original yoghurt or any plain yoghurt
3 tbsp feta
1 garlic clove, finely chopped
2 tsp extra virgin olive oil
15g parsley, finely chopped
Pinch of salt & pepper
Heat the oven to 200ºC / 375ºF. In a large bowl, mix the harissa with the olive oil, then add the aubergine chunks and toss until evenly coated. Spread the aubergine chunks in a single layer on a lined baking tray, then roast for 20-25 minutes until golden.
Meanwhile, add the cooked grains into a bowl with the olives, red onion, spring onions, mixed nuts and chilli flakes. Add a little olive oil, season with salt, then toss together.
To make the red pepper sauce, add all of the ingredients to a food processor or high powered blender and blend until smooth.
Serve up the mixed grains topped with the roasted aubergine. Drizzle over the red pepper sauce and enjoy!