Harissa Aubergine Kebabs with Minty Carrot Salad

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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 Middle Eastern flatbreads
• 2 heaped tbsp houmous
• Greek yoghurt, to serve

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. In a bowl, mix the harissa paste with the red wine vinegar, add the aubergine cubes and toss until well coated. Leave to marinate for 10 minutes.

2. Meanwhile, put the shredded carrots, sliced red onion and chopped mint in a bowl and toss together to make the salad.

3. Preheat the grill to high. Thread the marinated aubergine cubes onto skewers.

4. Grill the skewers for 12 to 15 minutes, turning every few minutes, until the aubergine is tender and charred at the edges.

5. Warm the flatbreads under the grill for about 1 minute, until soft and pliable.

6. Spread the houmous over the warm flatbreads.

7. Place the kebabs on the flatbreads, top with the minty carrot salad and a spoonful of Greek yoghurt, then scatter over extra mint leaves to serve.