Middle Eastern Aubergine Salad & Tahini Drizzle heart_plus
Air Fryer Method [switch to oven]
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| 1 | Boil the rice according to packet instructions and once cooked drain and set aside grams Brown Rice |
| 2 | Preheat your air fryer to 180°C / 355°F for a few minutes |
| 3 | Cut the aubergine and courgettes into approximately 2cm cubes and pop them into a bowl grams Courgette x Aubergine |
| 4 | Pour a quarter of the olive oil over the veg in the bowl, season with sea salt and black pepper and mix in well with the veg tablespoons Extra Virgin Olive Oil |
| 5 | Pour the veg into your air fryer basket and drizzle over another quarter of the olive oil tablespoons Extra Virgin Olive Oil |
| 6 | Cook in your air fryer for 8 to 12 minutes, until soft and golden - keep an eye - as you may need to give the basket a bit of a shake half way through cooking to ensure even cooking |
| 7 | Heat a suitably sized frying pan with a further quarter of the olive oil on a medium heat tablespoons Extra Virgin Olive Oil |
| 8 | Finely slice the leek x Leeks |
| 9 | Add the leek and a pinch of sea salt and cook for 8 to 10 mins, until a deep golden brown. Add a splash of water if it starts to burn |
| 10 | When the aubergine and courgettes are soft and golden add the almonds into the basket and roast for another 2 to 3 minutes, until they are toasted grams Flaked Almonds |
| 11 | Meanwhile - make the tahini dressing - place the tahini and juice from half the lemon into a small bowl and mix until smooth - add a little water for a thinner consistency if desired x Lemon tablespoons Tahini |
| 12 | Halve the olives grams Pitted Green Olives |
| 13 | Roughly chop the parsley grams Fresh Flat Leaf Parsley |
| 14 | Add the drained rice to the pan and cook for 1 to 2 minutes more - until heated through |
| 15 | Add the aubergine and courgette, the olives, parsley, raisins, leek, rocket and almonds to the pan grams Raisins grams Wild Rocket |
| 16 | Add the remainder of the olive oil, the juice from the remaining lemon and a pinch of sea salt and black pepper and stir well to combine x Lemon tablespoons Extra Virgin Olive Oil |
| 17 | Serve on plates with the dressing drizzled over the top and garnish with the remaining almonds |