prawn and brown rice salad with roasted eggplant – Miss Polly's Kitchen

Ingredients

• 1 cup brown rice
• 2 big handfuls of spinach chopped
• 1 aubergine
• 1 tbsp cumin seeds
• Prawn – 6 per person
• Zest of one lemon
• 1 tsp sumac
• 3 cloves of garlic
• 4 spring onions – quartered lengthways
• Juice of 1 lemon
• ¼ cup extra virgin OO
• 1 tbsp date syrup
• 1 tbsp sumac
• ¼ red onion – thinly sliced
• Vine tomatoes – chopped
• Handful of parsley - chopped
• 1 large zucchini – ribboned
• 80g feta
• ½ cup Greek yoghurt
• Drizzle of extra virgin OO
• 1/3 cup pomegranate seeds