These Crispy Moroccan Rice Salmon Bowls take just 15 minutes | New Idea

Ingredients

• 5 cups cooked jasmine rice
• 2 1/2 tblsps Moroccan seasoning
• 1/3 cup olive oil
• 1/3 cup slivered almonds
• 2 zucchini, diagonally sliced
• 1 small eggplant (350g), roughly chopped
• 460g packet salmon portions, skin off
• 1/3 cup sliced fresh mint leaves, plus extra leaves to serve
• TAHINI YOGHURT
• 3/4 cup Greek-style yoghurt
• 2 tblsps lemon juice, plus wedges to serve
• 1 1/2 tblsps tahini