Aubergine and Wild Rice Salad
I’m making a lot of my work lunches at the moment because a) I’m not loaded, and b) I’m not eating much wheat these days and my bread-free choices in Sheffield city centre are getting a bit repetitive (Fanoush aside - I love that place).
Today I made this salad, which is based on my interpretation of the Ottolenghi formula - one awesome vegetable of your choice + left-over rice/ grain + a shredded up salad leaf + nuts/ dried fruit, all mixed together with a dressing. It’s a combination that you can rarely mess up, and even if you do it can usually be rescued by a big dollop of hummus on the side.
This salad is roast aubergine, basmati, wild and red rice, baby spinach and pine nuts. The dressing is one part extra virgin olive oil, one part lemon juice, a small crushed garlic clove, a bit of shredded basil and a pinch of chilli flakes (+ S&P). It can be customised based on whatever you have in, or whatever you have left over.