Vegan Harissa Aubergine, with Lentils & Kalettes

Method

1. 1

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

2. 2

   Shake all the dressing ingredients in a jar.

3. 3

   Steam the kalettes for 2 minutes.

4. 4

   Slice the avocado into a rose.

5. 5

   Warm up the lentils.

6. 6

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