Ingredients

The following ingredients have 2 Servings
  • 2 tbsp harissa paste
  • 2 tbsp red wine vinegar
  • 1 aubergine, cut into 4cm cubes
  • 2 carrots, finely shredded
  • 1 small red onion, sliced
  • small handful mint, chopped, plus extra leaves to serve
  • 2 flatbreads
  • 2 heaped tbsp hummus
  • 2 tbsp Greek yogurt, or crème fraîche, to serve

Instruction

  • Mix the harissa and vinegar in a bowl. Remove half and reserve. Toss the aubergine in the remaining harissa sauce and season. Thread onto metal or soaked wooden skewers. Heat a griddle or grill until hot, then cook the kebabs until golden on all sides and cooked through.
  • Meanwhile, mix together the carrots, onion and mint with some seasoning.
  • Top the flatbreads with the hummus, carrot salad and kebabs. Scatter over the extra mint and serve with yogurt and a drizzle of reserved harissa sauce.