(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat the oven to 200C/180C fan/gas 6. Slice the aubergine into 1cm thick rounds. In a bowl, whisk together the melted Flora, harissa, ras el hanout and a generous pinch of salt and pepper.
Dip the aubergine slices in the marinade to completely cover before placing on a baking tray. Roast in the oven for 20 minutes until the aubergine is soft and the marinade starts to caramelise.
In the last 5 minutes of cooking, add the kale to the baking tray to crisp up.
In the meantime, make the tahini sauce. Whisk together the tahini, garlic puree, lemon juice, and the maple syrup, should you want a little sweetness. Add 1 - 2 tbsp cold water, whisking to your desired consistency. Set aside until ready to serve.
Toast the wraps in a dry frying pan and thinly slice the radishes. Remove the aubergine and kale from the oven and allow to cool slightly.
Take a toasted wrap and spoon on a little tahini sauce, spreading to the edges of the wrap. In the centre of the wrap, layer in half the kale and aubergine and sprinkle with a little radish. Repeat with the second wrap and remaining ingredients.
Spoon over a little more sauce before folding in the sides of the wrap. If required, the wrap can be held using a wooden skewer or cocktail stick. Serve warm with any remaining sauce for dipping.