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Ingredients
  • 1 medium-sized aubergine, cut into 3cm long wedges
  • 4 tbsp. vegetable oil
  • 2 tsp. harissa paste
  • ½ onion, finely diced
  • 100 g dry couscous
  • The peel of 2 preserved lemons, finely diced (optional)
  • 50 g Coriander, finely chopped
  • 8 spring onions, ends removed, cut into 4cm lengths
  • 225 g Halloumi, sliced into 6 pieces
  • 100 g radishes, quartered
  • 100 g Pomegranate seeds
  • 25 g Salted Peanuts
  • 50 g watercress
  • 1 tbsp. extra-virgin olive oil
  • ½ lemon
  • subheading: FOR THE DRESSING:
  • 100 g Greek yoghurt
  • 10 g coriander, finely chopped
  • Pinch of salt
  • Grind of pepper
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