Aubergine pilaf with wild rice and seeds with tomato salad

This is a great way to make rice more interesting with flavours and textures. It’s also useful for adding more nutrition to a meal with the good fats from the seeds and the anti-inflammatory properties of the spices.

This recipe makes 4 portions

2 aubergines

A little oil - I use extra virgin olive oil

2 cups wild rice

1 tablespoon pumpkin seeds

1 teaspoon cumin

1/2 teaspoon allspice

3 cups mini plum tomatoes

2 garlic cloves (less if you prefer)

1 tablespoon extra virgin olive oil

1 handful basil

Preheat the oven to 220c

Cut the aubergine into bitesize pieces and mix with a little oil

Bake for 20 minutes, or until the aubergine is just soft

Boil the wild rice till soft

Toast the pumpkin seeds in a dry frying pan on a medium heat

Add the aubergine and seeds to the rice. Add spices and salt to taste

For the tomato salad simply halve the tomatoes, grind the garlic cloves in a pestle and mortar with a little salt and then add the oil

Mix the dressing into the tomatoes, adding the basil

To serve put the salad on top of the rice pouring all the dressing over the rice