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Honey and Miso Salmon & Aubergine Traybake
Main:
4 salmon fillets
2 aubergines, cut into thick wedges or 2–3 cm cubes
Marinade:
2 tbsp white miso paste
2 tbsp honey
2 tbsp extra virgin olive oil
1 tbsp toasted sesame oil
1 tbsp tamari
1 red chilli, finely chopped (or ½ tsp chilli flakes)
Juice of 1 lime
1 tbsp sesame seeds
A small bunch of fresh coriander, chopped
Harrisa Halloumi Skewers, Ras El Hanout Couscous
For the Skewers:
250–300g halloumi, cut into large cubes
1½ tbsp harissa paste
1 tbsp maple syrup
1 tbsp extra virgin olive oil
For the Couscous Salad:
200g couscous
1 tsp ras el hanout
250ml boiling water
Pinch of salt
1 tbsp extra virgin olive oil
Add ins:
1 courgette, diced and sautéed or roasted
1 × 200g tin chickpeas, drained and rinsed
6–8 slow-roasted tomatoes, chopped (or use sun-dried)
Zest and juice of 1 lemon
Handful olives (green or black), halved
2 tbsp toasted pine nuts
Small handful each of chopped fresh parsley, mint & dill