North African-style warm rice salad with spicy roasted aubergine
6
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Aubergine is one of a kind. It adds a unique flavour and texture, and its bold colour really brings dishes to life
Ingredients
Aubergine
2 medium, cut into 5mm rounds
Harissa paste
1½ tablespoon(s)
Calorie controlled cooking spray
4 spray(s)
Brown Rice, dry
200 g
Dill, Fresh
10 g, finely chopped
Parsley, fresh
10 g, finely chopped
Mint, Fresh
10 g, finely chopped
Roast turkey, skinless
350 g, leftover roast turkey, roughly chopped
Pomegranate
100 g, seeds
Lemon Juice, Fresh
3 tablespoon(s)
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 4. Toss the aubergine slices in the harissa and spread out on a baking tray. Mist with cooking spray. Season and roast for 25-30 minutes, turning halfway, until tender and golden.
2
Meanwhile, bring a large pan of water to a boil. Add the rice and cook for 25 minutes, or to pack instructions. Drain, and set aside to cool slightly.
3
Stir the lemon juice and most of the herbs through the rice. Transfer to a large serving bowl and top with the aubergine and turkey. Season to taste then scatter over the remaining herbs and the pomegranate to serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.