Ingredients
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
Directions
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.
