Aubergine, tarragon & pomegranate salad

Aubergine, tarragon & pomegranate salad

By
From
Posh Rice
Serves
4
Prep
45 mins

Dress the salad whilst warm so that the aubergines and rice have the opportunity to soak up the dressing. The pomegranate molasses adds a sweet-and-sourness to balance the oil.

Ingredients

Quantity Ingredient
250g wholegrain basmati rice
2 large aubergines, cut into 1.5cm wedges
2 tablespoons extra virgin olive oil
25g pine nuts, toasted
50g rocket
1/2 small bunch tarragon, finely chopped
25g crispy onions, from a packet
salt
freshly ground black pepper

For the dressing

Quantity Ingredient
2 1/2 tablespoons extra virgin olive oil
1 garlic clove, crushed
1 lemon, zested
2 tablespoons lemon juice
2 tablespoons pomegranate molasses

Method

  1. Cook the rice in salted water according to the packet instructions. Meanwhile, preheat the oven to 200°C. Mix the aubergines with the oil and some seasoning in a bowl. Tip onto two parchment-lined trays and roast for 25 –30 minutes. Combine the dressing ingredients together in a small bowl and season.
  2. Tip the rice and aubergines into a bowl, then pour over the dressing whilst still warm. Mix well and leave to cool to room temperature. Stir through the pine nuts, rocket, tarragon and some seasoning, then scatter over the crispy onions before serving.
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