250g of wild rice or a mixture of wild, red and basmati
2 medium aubergines sliced in 1cm thick discs
10 small sprigs of fresh mint
1 spring onion sliced finely
12 large blanched almonds cut in two
salt and pepper
pinch of saffron
50 ml hot water
150g greek yoghurt
1 crushed garlic clove
juice of one lemon
3 tbsp olive oil
Firstly make the dressing. Infuse the saffron in the hot water for five minutes.
Then add this infusion to the other dressing ingredients and whisk.
Rinse the rice and then cook as per the instructions until just cooked. Drain in cool water.
Brush the aubergine slices with a little olive oil and put on a baking tin
Cook in the oven at 190 o/c for 30 minutes until golden brown.
Serve slightly warm or chill for a salad. They will keep for a couple of days in the fridge.
Place the aubergines on the rice, sprinkle with the sliced spring onions, almonds and mint.
Drizzle over dressing and serve