Harissa-Roasted Aubergine & Carrot with Whipped Feta & Grains

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Boil a kettle

Trim the green stalk[s] off your aubergine[s] and cut into quarters lengthways

Top, tail, peel and chop your carrot[s] into batons

Add the sliced aubergine and sliced carrot to a tin foil-lined baking tray (or two!) with a drizzle of olive oil and a generous pinch of salt

Put the tray[s] in the oven for 20-25 min or until the veg is tender and lightly charred

Add your harissa paste to a small bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and mix it all together – this is your harissa oil

Wash your spinach then add to a colander and pour boiled water all over it so that it starts to wilt, once cool, squeeze as much water out of the spinach as you can with the back of a spoon

Add the wilted spinach to a food processor with your soft cheese, feta, a pinch of salt and pepper and a drizzle of olive oil and blitz until smooth – this is your spinach whipped feta

Tip: No food processor? Chop everything up as finely as you can and mix it together!

Heat a large, dry, pan over a medium heat

Once hot, add your pumpkin seeds and cook for 2-3 min or until toasted and lightly golden

Tip: Watch them like a hawk to make sure they don't burn!

Once toasted, transfer the pumpkin seeds to a chopping board and reserve the pan

Return the reserved pan to a medium-high heat

Squeeze your pouch[es] of glorious grains to separate the grains

Once hot, add the glorious grains to the pan with a pinch of salt and a splash of cold water

Cook for 3-4 min or until warmed through – these are your warmed grains

Once the veg is tender and lightly charred, drizzle over most of the harissa oil and give everything a good mix up – this is your harissa roasted aubergine & carrot