The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Harissa Roasted Aubergine, Pomegranate Wild Rice & Tahini Drizzle
Drizzle aubergines with harissa and maple syrup, then roast till soft and gooey. Serve with wild rice, studded with kale, tenderstem broccoli and juicy pomegranate seeds. Drizzle with creamy tahini dressing and finish with a scattering of toasted almonds.
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 40g kale
- 1 tbsp tahini (Sesame)
- 80g wild rice (wild rice (100%))
- 1 unwaxed lemon
- 1 aubergine
- 1 pomegranate (use half)
- 1 tbsp maple syrup
- 180g Tenderstem broccoli
- 4 tsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 10g flaked almonds (Nuts)
Nutritional Information
Calories: 483
Protein: 15g
Carbs: 56g
Fat: 28g
Ingredients
- 1 unwaxed lemon (use half)
- 10g flaked almonds (use half) (Nuts)
- 1 pomegranate (use a quarter)
- 1 tbsp tahini (use half) (Sesame)
- 80g wild rice (use half) (wild rice (100%))
- 1 aubergine (use half)
- 1 tbsp maple syrup (use half)
- 4 tsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 40g kale (use half)
- 180g Tenderstem broccoli (use half)
Nutritional Information
Calories: 447
Protein: 15g
Carbs: 57g
Fat: 23g
Harissa Roasted Aubergine, Pomegranate Wild Rice & Tahini Drizzle
Drizzle aubergines with harissa and maple syrup, then roast till soft and gooey. Serve with wild rice, studded with kale, tenderstem broccoli and juicy pomegranate seeds. Drizzle with creamy tahini dressing and finish with a scattering of toasted almonds.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C. Trim and cut the broccoli into thirds. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, adding the broccoli in the final 4 mins until cooked, then drain together. Return to the pan and set aside.
- Halve the aubergine lengthways, then cut a criss-cross pattern into the flesh (careful not to cut all the way through). Place onto a lined baking tray, skin-side up. Drizzle with 1 tsp oil and season with sea salt. Roast for 15 mins / air fryer 8-10 mins.
- Cut the lemon into 6 wedges. Make the tahini dressing; in a small bowl, mix the tahini, 2 tsp olive oil, juice from 2 lemon wedges, a splash of water and a pinch of sea salt. Stir until smooth.
- After 15 mins of roasting, remove the aubergine from the oven and flip. Drizzle over the harissa and maple syrup. Roast for another 15 mins / air fryer 8-10 mins, until soft and golden. In the final 5 mins / air fryer 2-3 mins, add the kale to the tray, toss with 1 tsp oil and roast until crispy.
- Halve the pomegranate and remove half the seeds. Add a handful of pomegranate seeds to the rice and broccoli, then stir in the cooked kale. Squeeze in the juice from the remaining lemon and season to taste with sea salt and black pepper.
- Serve the pomegranate rice topped with the aubergine. Drizzle with the tahini dressing. Garnish with the almonds and remaining pomegranate seeds (to taste).
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