In Home Chefs Club, Recipes

A wonderful light summer meal or a side dish to slow cooked lamb or roast chicken or grilled kebabs.


For the harissa basted vegetables. 

  • 1 medium head of cauliflower, washed 
  • 4 small aubergines, peeled whole 
  • 60g harissa paste 
  • 200g soft butter 
  • Zest and juice of 1 lime
  • A pinch of salt 


Pre – heat your air fryer to 180 C . Mix the soft butter, harissa, lime zest, juice and salt together. Generously rub the vegetables with the harissa butter and arrange in the air fryer. Cook for 25 – 30 minutes at 180C. While the vegetables is in the air fryer, prepare the yogurt and herbs. 


For Cumin yogurt 

  • 350g plain yogurt 
  • 10g whole cumin, toasted 
  • A pinch of salt 
  • Mix together and spread on the bottom off a large platter 

To finish 

  • 5g Fresh mint, washed 
  • 10g Fresh coriander, washed 
  • 50g Macadamia nuts, toasted 
  • A pinch of salt 
  • 1 Lime 

Method to assemble.

Spread the cumin yogurt at the bottom of a large platter. When the vegetables is caramelized and tender, remove from the air fryer, quarter the cauliflower and arrange with the aubergines on-top of the yogurt. Use the melted harissa butter in the fryer drip tray to dress the vegetables. Garnish with fresh mint, coriander and grated macadamia nuts 

Season and serve with whole lime for a touch more acidity. 

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