- 2 aubergines
- 1 tbsp dukkah
- 75g white basmati rice
- 25g raisins
- 1 lemon
- 1 cucumber
- 2 vine tomatoes
- 1 red onion
- 1 garlic clove
- A handful of flat leaf parsley
- Sea salt
- Freshly ground pepper
- 2 tbsp olive oil
- 150ml boiling water
- 1.
Preheat your oven to 220°C/Fan 200°C/Gas 7. Trim the aubergines and chop them into bite-sized chunks. Arrange the aubergines in a large roasting tin. Scatter over 1 tbsp dukkah. Pour over 1 tbsp oil and toss to coat. Slide into the oven and roast for 25 mins, till tender.
- 2.
Meanwhile, tip the rice into a small pan. Stir in the raisins. Grate over the lemon zest and stir together. Pour over 150ml boiling water. Bring to the boil. Pop a lid on the pan and turn the heat right down to very low and gently simmer the rice for8-10 mins till all the water has been absorbed. Take the rice off the heat and let it sit in the pan, lid on, for 5 mins to finish cooking.
- 3.
While the rice cooks, trim the ends off the cucumber and chop the cucumber into small chunks. Dice the tomatoes into pieces similar in size to the cucumber. Peel and finely chop the red onion. Peel and crush or finely grate the garlic clove. Finely chop the parsley.
- 4.
Tip the cooked rice into a large salad bowl. Add all of the chopped veg. Squeeze over the lemon juice and sprinkle in a pinch of salt and pepper. Pour in 1 tbsp oil and stir together till evenly distributed.
- 5.
Divide the salad between plates and top with the roast aubergine, scraping up the dukkah from the roasting tin to sprinkle on top.
