We have a feeling you'll be making this recipe on repeat. It’s beautifully fresh and vibrant, with pomegranates, parsley, lemon and rocket, whilst the harissa gives it a lovely warmth and the aubergine and walnuts add a little earthiness. It’s a brilliant dish to double up so that you can use the leftovers for lunch the next day.
Ella’s Tips
You can simplify this recipe by using a pouch of pre-cooked rice. That way it’s just a really easy tray bake that you toss together. Equally, you can mix and match the grain to add variety: bulgur wheat, giant couscous and pearl barley all work really well.
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