Harissa eggplant and chorizo salad

HARISSA EGGPLANT AND CHORIZO SALAD
4
30M

Ingredients

Harissa dressing

Method

1.To make harissa dressing, to make harissa dressing, whisk ingredients in a small bowl. Season to taste.
2.Blend or process half the chickpeas with yoghurt until smooth. Season to taste.
3.Combine eggplant with oil in a medium bowl. Season. Cook eggplant on a heated oiled barbecue (or grill or grill plate) until tender. Transfer to a plate and cover to keep warm.
4.Meanwhile, cook chorizo on barbecue until browned both sides.
5.Place remaining chickpeas, eggplant and chorizo in a large bowl with bocconcini, basil and dressing; toss gently to combine.
6.Spread chickpea puree on a large serving platter; top with salad.