Ingredients
- 450g microwavable brown rice
- 1 large eggplant diced
- 1/4 red capsicum diced
- 1/4 green capsicum diced
- 1/2 punnet halved cherry tomatoes
- 1/2 small diced red onion
- Handful fresh parsley
- Handful fresh mint
- 1/4 cup pistachios
- 1 tablespoon zaatar
- 1/4 teaspoon paprika
- Pinch of chilli
- Salt & pepper
Dressing
- 1/4 cup olive oil
- 1/4 cup pomegranate molasses
- Juice of 1 lemon
- Salt & pepper
- 1/4 teaspoon sumac
- 1/4 teaspoon cumin
Method
- First loosen the rice in the pack using your fingers, open & place in the microwave. Cook on high for 2.5min. Add to a bowl & cool slightly while you prep rest of the ingredients.
- Toss the diced eggplant with olive oil, zaatar, chilli, paprika, salt & pepper. Airfry for approximately 10min shaking the basket halfway to ensure even cooking. Set aside to cool slightly.
- To the rice add the chopped vegetables, eggplant & whisked dressing. Give it a toss & serve chilled or at room temperature.
