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Pomegranate and aubergine salad with harissa
Fruit and vegetables
2–3 large
aubergines
, cut into 5cm/2in cubes
30g/1oz fresh flatleaf
parsley
, finely chopped
55g/2oz
pomegranate
seeds
Cooking ingredients
300ml/10fl oz
vegetable oil
, for deep-frying
2 tbsp
olive oil
150ml/5fl oz
pomegranate molasses
1 heaped tbsp rose
harissa
2-3 tbsp runny
honey
, plus extra to taste
2 heaped tbsp
tomato purée
100g/3½oz
pistachio
nuts
sea salt
Other
2 slices day-old
sourdough bread
, cut into cubes
150g/5½oz
sun-dried tomatoes
in oil, drained and cut into strips
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