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Talitha xx
Cook rice to packet instructions and set aside to cool.
Brush sliced eggplant with some olive oil and heat a char-grill or fry pan over high heat. Add the Eggplant to the pan and cook for approximately 5- 7 minutes until tender and dark golden brown. Remove from heat and set aside to cool.
Prepare the dressing by adding all ingredients into a small mixing bowl and giving it a good whisk, set aside until you;re ready to serve.
Add all salad ingredients including the rice and eggplant (reserve a handful of pomegranate) and give the salad a gentle toss to combine.
Arrange salad on a platter and sprinkle with the reserved pomegranate and some crunchy almonds. Serve the yoghurt dressing on the side.
Tip: if you're using two colours, first drizzle the desired amount of white chocolate over the top before adding a few drops of colour to the remaining chocolate and drizzling over the top.
Ingredients
Directions
Cook rice to packet instructions and set aside to cool.
Brush sliced eggplant with some olive oil and heat a char-grill or fry pan over high heat. Add the Eggplant to the pan and cook for approximately 5- 7 minutes until tender and dark golden brown. Remove from heat and set aside to cool.
Prepare the dressing by adding all ingredients into a small mixing bowl and giving it a good whisk, set aside until you;re ready to serve.
Add all salad ingredients including the rice and eggplant (reserve a handful of pomegranate) and give the salad a gentle toss to combine.
Arrange salad on a platter and sprinkle with the reserved pomegranate and some crunchy almonds. Serve the yoghurt dressing on the side.
Tip: if you're using two colours, first drizzle the desired amount of white chocolate over the top before adding a few drops of colour to the remaining chocolate and drizzling over the top.
