Middle Eastern Aubergine Salad & Tahini Drizzle heart_plus
Oven Method [switch to air fryer]
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| 1 | Preheat the oven to 220°C / Fan 200°C / Gas Mark 7 / 425°F |
| 2 | Cut the aubergine into approximately 2cm cubes x Aubergine |
| 3 | Cut the courgettes into approximately 2cm cubes grams Courgette |
| 4 | Lightly oil a baking tray with a 1/4 of the olive oil and scatter the aubergine and courgettes across it tablespoons Extra Virgin Olive Oil |
| 5 | Drizzle over another 1/4 of the olive oil and season with sea salt and black pepper tablespoons Extra Virgin Olive Oil |
| 6 | Roast for 15 to 20 mins, until soft and golden - keep an eye - as you may need to give the veg a turn half way through cooking to ensure even cooking |
| 7 | Meanwhile - boil the rice according to packet instructions and once cooked drain and set aside grams Brown Rice |
| 8 | When the aubergine and courgettes are soft and golden add the almonds to the tray and roast for another 3 to 5 mins, until they are toasted. If you are serving the dish as a cold salad then at this point set them aside to cool to room temperature grams Flaked Almonds |
| 9 | Finely slice the leek x Leeks |
| 10 | Heat a suitably sized frying pan with a further quarter of the olive oil on a medium heat tablespoons Extra Virgin Olive Oil |
| 11 | 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 |
| 12 | Add the drained rice and cook for 1-2 minutes more - until heated through |
| 13 | 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 tablespoons Tahini x Lemon |
| 14 | Halve the olives grams Pitted Green Olives |
| 15 | Roughly chop the parsley grams Fresh Flat Leaf Parsley |
| 16 | Add the olives and parsley to the aubergine and courgette along with the rice, raisins, leek, rocket and the almonds grams Wild Rocket grams Raisins |
| 17 | Add the remainder of the olive oil, the juice from the remaining lemon and a pinch of sea salt and black pepper and toss or stir well to combine |
| 18 | Serve on plates with the dressing drizzled over the top and garnish with the remaining almonds |
How to Season
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