Smoky, charred aubergines meet cool, creamy harissa-whipped feta in this vibrant summer barbecue side. It’s layered with giant chickpeas, sharp-sweet pomegranate molasses dressing and crunchy pitta chips. This grilled aubergine salad recipe is made for warm-weather hosting, barbecues or an easy alfresco main that packs a proper flavour punch.
Marks & Spencer
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45MIN
Total time
Ingredients
Servings
4
2
M&S Remarksable Value aubergine, halved, scored
2 tbsp
pomegranate molasses
1 tbsp
white wine vinegar
2 tsp
M&S Collection Canadian maple syrup
2 tbsp
M&S extra virgin olive oil
plus extra to drizzle
1 tub
(180 g)
(180 g)
M&S harissa whipped feta
1 jar
(430 g)
(430 g)
M&S Collection giant chickpeas, drained
70 g
M&S lightly salted pitta chips
15 g
M&S fresh mint, leaves picked
100 g
M&S pomegranate rubies
Nutrition per serving
Calories
463kcal
Fat
20.0 g
Saturates
5.5 g
Sugars
15.9 g
Salt
707.2 mg
