This fresh and tasty aubergine, bacon, rice and quinoa salad recipe is delicious served with flatbread and a helping of wholesome hummus. Serves 2-3.
Ingredients
½ cup brown rice
½ cup quinoa
1 aubergine
Olive oil for frying
Pinch of oregano
Pinch of aromat
1 red onion, sliced
100g pancetta, chopped
250g spinach, chopped
2tbsp extra virgin olive oil
1tsp sumac
Handful of pine nuts
Rinse the rice and quinoa and cook according to instructions.
Carefully cut the aubergine lengthways thinly and fry in a medium sized pan with olive oil seasoned with oregano and aromat (you may have to do this in batches depending on the size of your pan). Once cooked, rest the aubergine on kitchen towel to get rid of excess oil.
Next, fry the onion until soft. Set aside to cool. Finally fry the pancetta until crispy.
Steam the rinsed spinach and once cooled squeeze out excess water.
In a large mixing bowl combine the onion, rice, quinoa and spinach. Stir in the extra virgin olive oil and sumac. Mix well.
To serve, spread the aubergine slices on a plate then top with the rice mix, pine nuts and bacon. Drizzle with more extra virgin olive oil if desired.
