Serves 2

1 eggplant, sliced
Extra virgin olive oil (EVO)
Salt and freshly ground black pepper
Alexandra's Bazaar - Chermoula Mix, to dust
1 325g jar El Navarrico chickpeas, rinsed
¼ 314g jar Sabato Julie Le Clerc preserved lemon, peel only, finely sliced
½ 220g jar El Navarrico pimientos peppers sliced
½ bunch Italian flat leaf parsley, leaves only
Capirete Pedro Ximenéz sweet sherry vinegar, to dress
2 pieces Akaroa fresh salmon
½ lemon, to serve
Sabato harissa mayonnaise, to serve 

First prepare the eggplant slices by patting dry with paper towels. Brush with EVO, season and dust with the chermoula.  Fry in a dry frying pan over medium heat until golden on both sides.

In a bowl combine chickpeas, preserved lemon peel, peppers and parsley with the eggplant. Season to taste and dress with EVO and sherry vinegar. Set aside.

Next pat the salmon dry with paper towels and brush with EVO. Dust flesh side with chermoula mix. To cook, fry flesh side down in a preheated pan with EVO until golden for approximately 2 minutes. Flip over onto the skin side and fry for 2 minutes.  Remove from pan and rest 2-3 minutes in a warm place.

To serve, divide the chickpea salad between two plates and place a piece of salmon on each. Squeeze over the juice of the lemon and add a dollop of harissa mayonnaise.



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