Herby jewelled rice with roasted aubergine, walnuts, mint and pomegranate

I have a feeling this will be one of the most popular recipes in the book. It’s also a nice recipe to double up so you can use the leftovers as an on-the-go lunch.

SERVES 2 TOTAL TIME 30 minutes

⚫ 2 servings brown basmati rice (about 50g per person)

⚫ 2 aubergines, cut into thin half moons (about 1cm thick)

⚫ 1tbsp harissa

⚫ 1tbsp olive oil

⚫ Sea salt and black pepper

⚫ Large handful walnuts

(about 75g), roughly chopped

⚫ 200g pomegranate seeds

⚫ ½ bunch flat-leaf parsley (about 10-15g), roughly chopped

⚫ ½ bunch mint (about 10-15g), roughly chopped

⚫ Large handful rocket (about 50g)

For the harissa dressing

⚫ 1tsp harissa

⚫ 2tbsp olive oil

⚫ Juice of ½ lemon

1 Preheat the oven to 180°C fan.

2 Bring 300ml salted water to the boil in a small saucepan, add the rice, then cover with a lid and simmer for 20-25min, until all the water has been absorbed. Leave to stand until everything else is ready and fluff with a fork before serving.

3 Once you have the rice going, put the aubergine, harissa and olive oil on to a large baking tray and season generously with salt and pepper. Give it a really good stir, so that the aubergine is coated in harissa and olive oil (using your hands helps with this!). Roast for 25min, stirring once, until the aubergine is tender.

4 When the aubergine has about 5min left, scatter over the walnuts and return the baking tray to the oven.

5 To serve, toss the cooked aubergine and walnuts with the rice, pomegranate seeds, parsley, mint and rocket. Mix the dressing ingredients, pour over the salad, then taste to check the seasoning and divide between plates.