Warm aubergine, pomegranate & harissa salad

Method

Preheat your oven to 180ºC/350ºF/gas 4 and set a griddle pan on a high heat. Lay the aubergines out in a single layer on a roasting tray. Bash the cumin seeds in a pestle and mortar until fine, then sprinkle the cumin over the aubergines with a good pinch of salt and pepper and a couple of lugs of olive oil. Toss well, then roast for 30 to 40 minutes, shaking halfway, until golden and sticky.

Meanwhile, toast the bread on the hot griddle until lovely and charred, then rub with the cut sides of your garlic. Tear into bite-sized pieces and pop in a large bowl with the tomatoes and the spring onions.

Squeeze the juice from half of your lemon into a clean jam jar, then pour in 3 times as much extra virgin olive oil. Season well. In a serving bowl, mix the harrisa with the juice of the remaining lemon half and pop to one side.

When your aubergines are done, leave them to cool for 10 minutes, then tip them into the bowl with the ciabatta and add the parsley and rocket. Shake up your jam jar dressing then pour it over the salad and gently toss it all together. Transfer the salad to a large serving platter and crumble over the goats' cheese. Scatter over a handful of pomegranate seeds and serve with the tangy harrisa on the side.

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