Prep time - 10 minutes

Cook time - 30 minutes

Difficulty - Easy

Serves / makes - 4 portions

Ingredients

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

Equipment

Baking tray

Saucepan

Frying pan

Pestle and mortar

Method

1. Preheat the oven to 200c/390f/GM6.

2. Cut the aubergine into bitesize pieces and mix with a little oil. Bake for 20 minutes, or until the aubergine is soft.

3. Boil the wild rice, according to the packet instructions, till soft.

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

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

6. 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.

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