Harissa Salmon Wrap with Pumpkin
Indulge in this delightful Harissa Salmon Wrap filled with a warm combination of salmon, pumpkin, and eggplant. Each bite is complemented by the spicy kick of harissa sauce, making it both delicious and nutritious. Cut in half and served alongside a simple side salad topped with cracked black pepper, this dish is perfect for a quick and healthy meal. Feel free to play around with the vegetables or add your favorite toppings to make it uniquely yours!
Ingredients
Equipment
Method
- Preheat your oven to 200°C (400°F). Place the cubed pumpkin on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast for about 20 minutes or until tender.
- In a frying pan over medium heat, add a little olive oil and sauté the diced eggplant for about 5-7 minutes until soft and golden. Season with salt and pepper to taste.
- Meanwhile, season the salmon fillet with salt, pepper, and half of the harissa paste. Add to the frying pan and cook for about 4-5 minutes on each side until cooked through and flaky.
- Once the salmon is cooked, remove it from the heat and flake it with a fork. In a mixing bowl, combine the flaked salmon, roasted pumpkin, sautéed eggplant, and the remaining harissa paste. Mix well.
- To assemble each wrap, place a generous amount of the salmon mixture in the center of a whole wheat wrap. Roll tightly and cut in half.
- Serve the wraps with a simple side salad of mixed leaves, drizzled with olive oil and vinegar if desired. Garnish with cracked black pepper.
