Barley & bulgur chopped herb salad
A healthy, fibre-rich grain salad that counts as 2 of your 5-a-day. Mint, dill and parsley, along with onions, garlic and cloves make this a winning side dish
Soft-boiled eggs with black rice & aubergine
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 small auberginecut into cubes
- 4 tbsp olive oil
- 1 lemonjuiced
- ½ tsp cardamomseeds (without pods)
- ¼ tsp chilli flakes
- ¼ tsp cumin
- 90g kaleor spring greens
- 250g pouch black rice(we used Gallo)
- 2 medium eggssoft-boiled for 6 mins
- 30g Greek yogurt
- ½ small pack parsleyleaves picked
Nutrition: per serving
- kcal872
- fat42g
- saturates8g
- carbs96g
- sugars6g
- fibre12g
- protein21g
- salt0.3g
Method
step 1
Heat oven to 180C/160C fan/ gas 4. Put the aubergine in a roasting tin, toss in 1/2 the olive oil and 1/2 the lemon juice. Cook for 35-40 mins until softened.
step 2
When the aubergines are cooked through, tip the cardamom seeds into a frying pan, toast a little, then add the remaining olive oil and toast the spices. Add the kale and allow to wilt for 5-6 mins. Add the rice (with 100ml water if the pack instructs) and cook for 2 mins. Add the aubergine and give a good stir to combine everything. Season and add more lemon juice if necessary.
step 3
To serve, peel the boiled eggs and slice in half. Divide the rice between two bowls, add half the yogurt to each, then top with an egg and the parsley.
