BROWN RICE & ROAST VEG BOWL

2 large carrots, washed and sliced diagonally 2 baby aubergines, cut into cubes 3 tablespoons olive oil 2 small beetroot, washed and cut into cubes ¼ teaspoon ground cumin ¼ teaspoon paprika salt and freshly ground pepper to taste ¼ cup pumpkin pips, toasted 1 cup cooked brown rice ¼ cup raisins 1 round feta cheese, crumbled handful of fresh parsley leaves, chopped For the dressing 3 tablespoons extra virgin olive oil 3 tablespoons lemon juice 1 teaspoon honey

1 Preheat oven to 200°C. Place carrots, aubergines and beetroot on a baking sheet, drizzle oil over, sprinkle with cumin, paprika, salt and pepper and roast for 30 minutes. Remove from oven and let cool. 2 Lightly toast the pumpkin pips in a dry pan over medium-high heat. Remove from heat and let cool. 3 Divide the rice between two bowls, then do the same with the roasted carrots and beetroot, pumpkin pips and raisins. Sprinkle the parsley and feta cheese over. 4 Make the dressing by whisking all the ingredients together in a small jug (or shake it up in a small screw-top jar). Drizzle dressing over rice bowls and enjoy.