For the roast carrots and aubergine

• 600g carrots, chopped
• 1 aubergine, sliced
• 1 tbsp olive oil
• Salt and pepper

For the dressing

• 2 tbsp harissa paste
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 4 tbsp extra virgin olive oil
• Juice 1 lemon
• 1 tbsp maple syrup
• Pinch sea salt flakes
• Black pepper

For the salad

• 1 can chickpeas, drained
• 1 jar roasted peppers, chopped
• 200g cherry tomatoes, chopped
• 1/2 red onion, chopped finely
• Coriander and mint, shredded
• Handful olives, halved

Toasted seeds

• 3 tbsp mix of sunflower seeds, pistachios and pine nuts

To roast the veg

•  Preheat your oven to 180C.
•  Add the sliced carrots and aubergine to a large pan and toss in the olive oil, salt and pepper.
•  Roast for approx. 30-45 minutes or until the veg is cooked.
•  Allow to cool and reserve 3/4 of the roast carrots.

To make the dressing

• Add all the ingredients to a jar and mix to combine.

To make the dip

• Add half the dressing along with the reserved carrots to a food processor and blitz to combine.
• Add more water if needed to create a smooth and creamy dip.
• Spoon into your Chilly’s food pot.

To make the salad

• Add all the ingredients to a large bowl and mix to combine.
• Dress with the remaining dressing.
• Top with the toasted nuts and seeds

Spoon into your Chilly’s food pot and enjoy!