Harissa Roasted Veg & Feta Salad

Ingredients

• 1 courgette, sliced
• 1 aubergine, cubed
• 2 red peppers, sliced
• 2 tbsp harissa paste
• 2 tbsp olive oil
• 100g feta, crumbled
• 80g rocket
• Juice of ½ lemon

Method

1. Toss vegetables with harissa and olive oil; roast at 200°C for 25 min.
2. Cool slightly; toss with rocket and lemon juice.
3. Top with crumbled feta and serve warm or at room temperature.