small handful mint, chopped, plus extra leaves to serve
2 Middle Eastern flatbreads
2 heaped tbsp houmous
Greek yoghurt, to serve
Mix the harissa and vinegar in a bowl.
Remove half and reserve. Toss the
aubergine in the remaining harissa sauce
and season. Thread onto metal or soaked
wooden skewers. Heat a griddle or grill
until hot, then cook the kebabs until
golden on all sides and cooked through.
Meanwhile, mix together the carrots
onion and mint with some seasoning.
Top the flatbreads with the houmous,
carrot salad and kebabs. Scatter over
the extra mint and serve with yogurt
and a drizzle of reserved harissa sauce.