Collected Foods kitchen recipe.

Pomegranate Aubergine Salad with Rose Harissa: Bright table food—fresh textures, spice on top. Collected Foods Wild Rose Harissa is the flavor driver.

Serves: 4

Why this spice: A rose-harissa lemon dressing ties warm eggplant to pomegranate and herbs.

Ingredients

• 2 roasted eggplants (cubes), cooled slightly
• 1 tsp Collected Foods Wild Rose Harissa
• 2 Tbsp olive oil
• 1 Tbsp lemon juice
• 1/2 cup pomegranate seeds
• Handful parsley and mint
• 2 Tbsp toasted walnuts
• Salt

Directions

1. Whisk rose harissa with oil, lemon, and salt.
2. Toss warm roasted eggplant with dressing.
3. Fold in pomegranate, herbs, and walnuts.
4. Serve at room temperature as a salad or mezze.
5. Taste and adjust salt or spice before serving.

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