Harissa aubergine kebabs with minty carrot salad

• harissa paste↗2 tbsp tbsp
• red wine vinegar↗2 tbsp tbsp
• aubergine↗1 1

  cut into 4cm cubes

• carrots↗2 2

  finely shredded

• small red onion↗1 1

  sliced

• small handful mint↗

  chopped, plus extra leaves to serve

• flatbreads2 2
• hummus tbsp
• Greek yogurt↗2 tbsp tbsp

  or crème fraîche, to serve

Step-by-step instructions

1. 1

   Mix the harissa and vinegar in a bowl. Remove half and reserve. Toss the aubergine in the remaining harissa sauce and season. Thread onto metal or soaked wooden skewers. Heat a griddle or grill until hot, then cook the kebabs until golden on all sides and cooked through.

2. 2

   Meanwhile, mix together the carrots, onion and mint with some seasoning.

3. 3

   Top the flatbreads with the hummus, carrot salad and kebabs. Scatter over the extra mint and serve with yogurt and a drizzle of reserved harissa sauce.