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.
