Miso Eggplant, Pomegranate, Orange and Feta Rice Salad

vegan label

Suitable for Vegetarians

  • 25
    min     Preparation Time
  • 25
    min     Cooking Time
  • 2 Serving Size

Ingredients

Brown & Red Rice with Quinoa & Linseed

Graines de nature Seeds of ChangeTM Brown & Red Rice with Quinoa & Linseed

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    • 240g  SEEDS OF CHANGE® Brown & Red Rice with Quinoa & Linseed 
    • 2 tbsp brown miso paste
    • 1 eggplant, cut lengthways into 2cm thick slices and scored in a criss cross pattern on both sides
    • 1 tsp orange zest
    • 2 tbsp olive oil
    • 2 tbsp red wine vinegar
    • ¼ tsp black pepper
    • 150g watercress
    • 1 orange segmented and chopped
    • 100g pomegranate seeds
    • 80g feta, crumbled

PREPARATION

Preheat the oven to 200C /fan 180.

Line a baking tray with foil and set aside. 

Prepare the Seeds of Change rice according to the packet instructions. 

Stir the brown miso paste with 2 tbsp cold water and brush over the eggplant slices on the prepared baking tray.

Bake for 20 minutes then remove from the oven and cut into 3cm chunks. 

Mix together the orange zest, olive oil, red wine vinegar and pepper to make the dressing. 

Toss the rice in the dressing then stir through the watercress, orange segments, chargrilled eggplant and pomegranate seeds. 

Serve topped with crumbled feta cheese.

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