15 mins active prep time, 4 servings

These spicy, sweet, and satisfyingly sticky kebabs are made for summer. Simply grill or barbecue! Serve in soft flatbreads with the tangy relish and jewel-like pomegranate seeds and a generous drizzle of tahini.

This meal serves two generously, so simply double the produce ingredients below if you want to strech it to four serves.

This recipe is from '15 minute vegan' by Katy Beskow, published by Hardie Grant Books, $29.99.

See full recipe at cooked.com.au

Ingredients (included in delivery)

- 2 large eggplant
- 12 whole cherry tomatoes
- 4 tablespoons of harissa paste
- 4 large flatbreads
- 2 small pomegrenates, seeds only
- A generous dirzzle of tahini
- ½ small cucumber, finely chopped
- 2 small red onions, finely chopped
- handful fresh mint leaves, roughly chopped

Ingredients (pantry items)

- 2 tablespoons cider vinegar
- 2 tablespoons of maple syrup

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Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.