An absolute winner from Miss Polly’s Kitchen, packed with so much flavour and fresh ingredients!

Ingredients:

  • 1 large eggplant – diced
  • 1 cup of brown rice

Salad:

  • 4 medium sized tomatoes – diced
  • 1 capsicum – diced
  • ½ cucumber – diced
  • 1 small red onion – diced
  • 1 ½ cups Italian parsley – finely chopped
  • 3 cups rocket – roughly chopped

Dressing:

  • 1 cup Raglan Food Co Natural Greek Style coconut yoghurt
  • 2 tbsp extra virgin olive oil
  • 1 tbsp runny honey (or vegan alternative)
  • 3 tbsp lemon juice
  • 1 garlic clove – minced
  • 1 tsp of dried dill and sumac

Garnish:

  • ¼ cup pomegranate seeds
  • Handful of fresh dill springs
  • 1⁄3 cup green olives

Method:

  1. Preheat your over to 200ºC fan bake.
  2. Cook the rice as per the packet Instructions, once cooked set aside to cool.
  3. Meanwhile place the chopped eggplant onto a lined baking tray. Drizzle with a good splash of olive oil, season with salt and pepper and bake for 30-35 mins or until cooked. Set aside.
  4. Add the salad ingredients to a large bowl, toss well.
  5. Whisk the dressing ingredients together in a bowl. Season to taste.
  6. Pour half of the dressing into the salad, add the rice, gently toss it all together. Place the remaining dressing into a small serving ramekin.
  7. Spoon onto a serving platter, top with the cooked eggplant, pomegranate, dill and olives.
  8. Serves 4-6. Enjoy!

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