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. 

Hope Marshall