Harissa, Eggplant And Chorizo Salad - cooking recipe

Ingredients

2 cans (15 oz each) chickpeas, drained and rinsed
1/2 cup Greek yogurt
1 None eggplant (about 1 lb), cut lengthwise into thin slices
2 tbsp olive oil
2 None cured chorizo sausages (12 oz), thinly sliced
6 oz mini mozzarella balls, torn
1 cup loosely packed fresh basil leaves
None None FOR THE HARISSA DRESSING
2 tbsp red wine vinegar
2 tsp harissa paste
1 tsp sugar

Preparation

Blend or process half the chickpeas with the yogurt until smooth. Season to taste.
Toss eggplant with oil in a medium bowl. Season. Cook in a heated oiled grill pan until tender. Transfer to a plate and cover to keep warm. Add chorizo to pan and cook until browned on both sides.
For the harissa dressing, whisk all ingredients in a small bowl. Season to taste.
Place eggplant, chorizo, remaining chickpeas, mozzarella, basil and dressing in a large bowl; toss gently to combine.
Spread chickpea puree on a large serving platter; top with salad.