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Harissa aubergine kebabs with cucumber, red onion and mint relish

These spicy, sweet and satisfyingly sticky kebabs are perfect on the grill – or even the barbecue come summer. Serve in soft flatbreads with the tangy relish and jewel-like pomegranate seeds and a generous drizzle of tahini. Once exclusive to Middle-Eastern grocery shops, harissa is now available in most large supermarkets – simply check out the world-food aisle.

Serves 2

1 large aubergine, cut into 3cm chunks

6 whole cherry tomatoes


2 tbsp harissa paste


1 tbsp maple syrup

2 large flatbreads


1 small pomegranate, seeds only

Generous drizzle of tahini paste

For the relish


1 small cucumber, finely chopped


1 small red onion, finely chopped

Handful of fresh mint leaves, roughly chopped


1 tbsp cider vinegar

Heat a griddle pan over a medium-high heat. Thread the aubergine chunks and cherry tomatoes onto two metal or pre-soaked wooden skewers. Whisk the harissa paste and maple syrup into a large bowl, then dip the skewers into the mixture, generously coating the aubergine and tomatoes.

Place the skewers onto the griddle pan for 5-6 minutes, then turn on the other side and cook for a further 
5 minutes.

In the meantime, prepare the relish. Put the cucumber and red onion in a small bowl and stir through the mint. Sprinkle over the vinegar and allow to infuse while the kebabs are cooking.

Arrange the grilled flatbreads on a platter and liberally sprinkle over the pomegranate seeds. Carefully remove the kebabs from the griddle pan and slide off the vegetables onto the flatbreads. Spoon over the relish and tahini and serve immediately.

Recipe from 15 Minute Vegan by Katy Beskow, published by Quadrille, £15. Photo: Dan Jones

Katy Beskow

Little Miss Meat Free

www.littlemissmeatfree.com

 

 

 

 

 

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CHRISTMAS FESTIVALS  NOVEMBER

 

Tatton Park, Cheshire - 17, 18 & 19 November & Edinburgh EICC - 24th, 25th & 26th November

Foodies Festival is bringing the Christmas spirit to Tatton Park for the first time on 17, 18 & 19 November. Foodies Festival Christmas, Edinburgh’s favourite food festival, is returning to the EICC on 24, 25 & 26 November.

Take home recipes and top tips from MasterChef winners, Great British Menu stars and top local chefs who will be cooking up their festive favourites in the Chef’s Theatre or Great British Bake Off winners and top patisserie chefs who will be baking up show-stopping cakes and treats in the Cakes and Desserts Theatre.

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