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Spiced Vegetables with Lemony Whole Grain Rice Salad

This thai twist spicy rice makes a perfect dinner or as a side dish to any meat or poultry dishes.

You will need:

Lamb Brand Whole Grain Rice 140g

Olive Oil 2 tbsp

Honey 2 tbsp

Tomato Paste (Kunserva) 2 tsp

Aubergines 2 small, cut into wedges

Red Pepper 1, deseeded and cut into chunks

Red Chili Pepper 1

Zest and Juice of ½ Lemon

Mint Leaves large handful, chopped

Yoghurt, to serve (optional)

All you have to do is:

1. Mix together the oil, honey, and spicy kunserva, then drizzle half over the aubergines and pepper.

2. Season well. Heat a griddle pan, then cook the veg for 10-15 minutes, turning until lightly charred and cooked through.

3. Meanwhile, cook the whole grain rice. Let it sit for 10 minutes until softened and plump, drian, then pour over the remaining dressing, the lemon juice, zest and mint leaves.

4. Season well and toss everything together.

5. Serve the roasted vegetables on top of the rice, drizzled with yoghurt, if you like.