My aubergine, broccoli, brown rice salad is the perfect re-vamp on a typical salad. The brown rice will keep you fuller for longer and the broccoli is packed full of dietary fibre and vitamins. I love this as a side dish or I’ll whip up a big batch and keep it in my fridge for a quick meal when hunger calls. With these recipes, it’s whatever veggies I have on hand or what’s in season.
Serves 1
Ready in 35 minutes
Good For BBQ, Brunch, Lunch, Picnic, Student friendly
1 aubergine, cubed
1 tbsp of olive oil
salt and pepper
1/2 broccoli halved
50g of rocket
100g of cooked wild rice or brown
Dressing:
1 tbsp of harissa
1 lime juiced
pinch of salt
1 tbsp of olive oil
1/2 chilli sliced
Preheat the oven to 180C.
Cube the aubergine and rub them in olive oil and salt and roast for 30 minutes until golden and cooked through.
Steam the broccoli for 4 minutes and cook the rice as per packet instructions.
Mix the dressing ingredients together in a jug.
Then mix the rocket, aubergine, broccoli, chilli and pour over the dressing together and serve up.
My food philosophy is all about enlivening the hottest, happiest and healthiest you. It’s about keeping things simple and delicious so you don’t feel bored or deprived.
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