A really straightforward way to a delicious and healthy supper.
Get the oven on to 200.
Chop up an aubergine and sprinkle over some ground cumin and coriander and olive oil. Roast for 20 minutes.
Into a big pan of boiling water, add half a 500g pack of basmati/wild rice mix into some boiling water for 18 minutes.
Meanwhile, chop up half a ring of chorizo into small cubes and fry until golden. Drain off the excess fat and then in the pan add a chopped garlic clove, a good dollop of harissa, a couple of tablespoons of olive oil and the juice of a lemon. Keep the dressing nice and warm.
Drain the rice of all the water, and put into a big serving dish.
Pour over the chorizo spiced dressing, the roasted aubergine, stir in half a pack of baby spinach until wilted, and half a block of cubed feta.
Great to share with at least 3 others!
Get the oven on to 200.
Chop up an aubergine and sprinkle over some ground cumin and coriander and olive oil. Roast for 20 minutes.
Into a big pan of boiling water, add half a 500g pack of basmati/wild rice mix into some boiling water for 18 minutes.
Meanwhile, chop up half a ring of chorizo into small cubes and fry until golden. Drain off the excess fat and then in the pan add a chopped garlic clove, a good dollop of harissa, a couple of tablespoons of olive oil and the juice of a lemon. Keep the dressing nice and warm.
Drain the rice of all the water, and put into a big serving dish.
Pour over the chorizo spiced dressing, the roasted aubergine, stir in half a pack of baby spinach until wilted, and half a block of cubed feta.
Great to share with at least 3 others!