Coconut rice pilaf with baby aubergines

Serves 6

This satisfying vegetarian salad is full of flavour and texture, and the perfect thing to impress friends with thanks to its fancy toppings!

You will need:

2tbsp vegetable oil 1 onion, finely sliced 2 garlic cloves, crushed 4 whole cloves 6 cardamom pods, bruised 400g basmati rice, rinsed in cold water 300ml vegetable stock 200ml coconut milk 1tsp honey Pinch ground coriander 400g baby aubergines, quartered lengthways Good squeeze lime juice 20g cashews

20g toasted flaked almonds 35g fresh coconut, finely sliced 50g pomegranate seeds Handful coriander leaves, chopped

How to do it:

1 Heat half the oil in a pan over a medium heat. Cook the onion, garlic, cloves and cardamom for 4-5 minutes. Add the rice and mix well. Add the stock and coconut milk, bring to the boil, then reduce to a gentle simmer and cover with a lid. Cook for 14 minutes, remove from heat and keep the lid on.

2 Heat the oven to 200°C, Gas 6. Mix the rest of the oil with the honey and ground coriander, and brush on the inside of the aubergines. Roast for 15 mins or until lightly browned and cooked through. Stir the aubergines and lime juice into the rice, and season well. Sprinkle over the nuts, coconut, pomegranate seeds and coriander.

Calories 418 Fat 16g Sat fat 8g Cost per serving 89p