Aubergine and Chickpea Harissa Salad

Preheat oven to 200°C

Chop the aubergine, red onion, garlic, and baby tomatoes if necessary

Toss the chopped vegetables and chickpeas with olive oil and harissa

Bake the mixture for 30 minutes.

Allow the baked mixture to cool.

In a separate bowl, combine rocket leaves, avocado, fresh basil, and cucumber

Mix the cooled baked components with the fresh salad ingredients, lemon juice, and balsamic vinegar.

Drizzle with mayonnaise.