Photo of North African-style warm rice salad with spicy roasted aubergine by WW

North African-style warm rice salad with spicy roasted aubergine

Points® value
Total Time
40 min
10 min
30 min
Aubergine is one of a kind. It adds a unique flavour and texture, and its bold colour really brings dishes to life



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


100 g, seeds

Lemon Juice, Fresh

3 tablespoon(s)


  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.


Use 200g bulgar wheat, cooked to pack instructions, instead of rice.