prawn and brown rice salad with roasted eggplant

prawn and brown rice salad with roasted eggplant

Serves 4

Ingredients

1 cup brown rice
2 big handfuls of spinach chopped

1 aubergine
1 tbsp cumin seeds

Prawn – 6 per person
Zest of one lemon
1 tsp sumac
3 cloves of garlic
4 spring onions – quartered lengthways

Dressing:
Juice of 1 lemon
¼ cup extra virgin OO
1 tbsp date syrup
1 tbsp sumac
¼ red onion – thinly sliced

Vine tomatoes – chopped
Handful of parsley - chopped
1 large zucchini – ribboned

80g feta
½ cup Greek yoghurt
Drizzle of extra virgin OO

1/3 cup pomegranate seeds

Instructions

Preheat the oven to 200 fan bake.

Cook the brown rice as per the packet instructions, once it's cooked chop the spinach and add it to the rice, stir it in and set aside with the lid on.

Chop the aubergine into large chunks, drizzle with a generous amount of oil &  a squeeze of lemon juice & the cumin seeds, season well.. Bake for roughly 30 minutes until cooked.

Make the dressing and then slice the onions and let them soak in the dressing.

Pat the defrosted prawns dry, mix in the garlic cloves, lemon zest, sumac & spring onion.

Whizz together the feta with the yoghurt & oil for the whip.

Fry the prawns in a hot wok with oil until cooked.

Layer the rice, zucchini, tomato, herbs, and eggplant onto a serving platter, top with the prawns and pomegranate seeds Pour over the dressing. Serve with the feta whip on the side.