Harissa Roasted Aubergine, Pomegranate Wild Rice & Tahini Drizzle

Serving size

1 person 2 people 4 people

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)

Allergens

Contains: Sesame, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	110Kcal	483Kcal
	458kJ	2020kJ
Fat	6.3g	28g
of which saturates	0.8g	3.7g
Carbohydrates	13g	56g
of which sugars	4.4g	19g
Protein	3.4g	15g
Salt	0.05g	0.23g
Fibre	3.3g	14g

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)

Allergens

Contains: Sesame, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	101Kcal	447Kcal
	422kJ	1872kJ
Fat	5.2g	23g
of which saturates	0.6g	2.8g
Carbohydrates	13g	57g
of which sugars	4.5g	20g
Protein	3.4g	15g
Salt	0.09g	0.4g
Fibre	3.4g	15g

Back

Vegan 1/3 daily fibre 4 of 5 a day Low sat fat

Harissa Roasted Aubergine, Pomegranate Wild Rice & Tahini Drizzle

Prep time: 20 mins

Total time: 35 mins

Cuisine: Middle Eastern

Food group: Vegan

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.

Cooking Instructions

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.

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).