HERBY JEWELLED RICE WITH ROASTED AUBERGINE, WALNUTS, MINT AND POMEGRANATE

This is beautifully fresh and vibrant, with the pomegranate, parsley, lemon and rocket, while the harissa gives it a lovely warmth, the aubergine and walnuts earthiness. I make it for friends and it’s always a hit. It’s a nice recipe to double up on so you can use the leftovers as an on-the-go lunch.

SERVES 2 TIME

30 minutes

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

2 aubergines, cut into thin half-moons (about 1cm thick) 1 tbsp harissa

1 tbsp olive oil large handful of walnuts (about 75g), roughly chopped

200g pomegranate seeds ½ bunch of flat-leaf parsley (about 10g-15g), roughly chopped

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

large handful of rocket (about 50g)

sea salt and black pepper

FOR THE HARISSA DRESSING

1 tsp harissa 2 tbsp olive oil juice of ½ lemon 1 Preheat the oven to 200C/180C fan/gas 6. Bring 300ml salted water to the boil in a small saucepan, add the rice then cover with a lid and simmer for 20-25 minutes, until all the water has been absorbed. Leave to stand until everything else is ready and fluff with a fork before serving.

2 Once you’ve got the rice going, put the aubergines, harissa and olive oil on 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 25 minutes, stirring once, until the aubergine is tender.

3 When the aubergine has about 5 minutes left, scatter over the walnuts and return the baking tray totheoven.

4 To serve, toss the cooked aubergine and walnuts with the rice, pomegranate seeds, parsley, mint and rocket.

5 Mix the dressing ingredients, pour over the salad then taste to check the seasoning and divide between plates.