Miso Aubergine, Pomegranate, Orange And Feta Rice Salad Recipe

min Preparation Time
min Cooking Time
2 Serving Size

Ingredients

Graines de nature Seeds of Change^TM Organic Wholegrain And Red Microwave Rice With Quinoa & Flaxseed

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240g Seeds of Change Organic Quinoa & Flax Wholegrain & Red Rice
2 tbsp brown miso paste
1 aubergine, cut lengthways into 2cm thick slices and scored in a criss cross pattern on both sides
1 tsp orange zest
2 tbsp olive oil
2 tbsp red wine vinegar
¼ tsp black pepper
150g watercress
1 orange segmented and chopped
100g pomegranate seeds
80g feta, crumbled

240g Seeds of Change Organic Quinoa & Flax Wholegrain & Red Rice
2 tbsp brown miso paste
1 aubergine, cut lengthways into 2cm thick slices and scored in a criss cross pattern on both sides
1 tsp orange zest
2 tbsp olive oil
2 tbsp red wine vinegar
¼ tsp black pepper
150g watercress
1 orange segmented and chopped
100g pomegranate seeds
80g feta, crumbled

PREPARATION

Preheat the oven to 200C/fan 180/gas mark 6. Line a baking tray with foil and set aside.
Prepare the Seeds of Change rice according to the packet instructions.
Stir the brown miso paste with 2 tbsp cold water and brush over the aubergine slices on the prepared baking tray. Bake for 20 minutes then remove from the oven and cut into 3cm chunks.
Mix together the orange zest, olive oil, red wine vinegar and pepper to make the dressing. Toss the rice in the dressing then stir through the watercress, orange segments, chargrilled aubergine and pomegranate seeds. Serve topped with crumbled feta cheese.