Three rice salad with lentils and roasted vegetables

We use a blend of rices for this salad in the restaurant for the variety of flavours and textures but you can use an equal amount of any long-grain rice you prefer. For the spice mix, 2 tsp of each spice will give you enough for this recipe.

For the salad:

1 large onion

3 cloves of garlic

3 cups uncooked long-grain rice (preferably a blend of black, red, and white)

2 cups flat green lentils

3 courgettes

2 eggplants

6 Tbsp chopped parsley

3 Tbsp chopped mint

3 Tbsp chopped coriander

1½ Tbsp chopped dill

5 Tbsp extra virgin olive oil, divided

2 tsp flaky salt, plus more to taste

Mint yoghurt (see below), to serve

Method: Serves four.

Ingredients:

For the spice mixture:

2 tsp each of whole black peppercorns, cardamom seeds, broken cinnamon stick, cumin seeds and allspice seeds

Finely grind all the spices together in a spice grinder.

Finely chop the onion and garlic. Heat 2 Tbsp of the oil in a large saucepan, for which you have a lid, on medium heat. Saute the onion for 10 minutes until softened, then add the garlic and saute a further 2-3 minutes until also softened. Add the spices and cook, stirring, for one minute.

Finally add the rice and lentils, and cook, stirring, for another minute. Pour over the water, which should come 2cm above the top of the rice. Bring to the boil, cover with the lid, and reduce the heat to low. Simmer about 15 minutes until the rice and lentils are cooked but retain a firm texture. If any water remains in the bottom of the pot, drain it away. Set the rice mixture aside to cool.

Heat the oven to 180 degrees and line a large tray with baking paper. Slice the courgettes and eggplants lengthwise 1.5cm thick and toss with 3 Tbsp of the oil and 1 tsp of salt. Roast for 30-40 minutes, flipping once, until nicely browned on both sides. Set aside to cool. Roughly chop the vegetables into 1-2cm pieces and mix them into the cooled rice. Stir through the chopped herbs and season to taste. Serve at room temperature with mint yoghurt on the side.

Make ahead:

Vegetables can be roasted up to two days in advance. The assembled salad is best served fresh but can be refrigerated for up to two days. Return to room temperature before serving.

Mint yoghurt

Makes 1 heaped cup

4–5 cloves roasted

1 tsp flaky salt

1 handful of mint leaves, finely chopped

1 cup unsweetened Greek yoghurt (not low-fat)

If making by hand: roughly chop the garlic and place it in a small heap on a sturdy chopping board with the salt on top. Use the flat side of a large knife to repeatedly scrape the salt into the garlic to produce a creamy texture. Stir the garlic mixture and chopped mint into the yoghurt.

If using a food processor: process all the ingredients together in a small food processor bowl until smooth. If you want to retain some of the texture of the mint leaves, process half the mint with the yoghurt, garlic and salt and then stir in the remaining mint. You can serve the yoghurt immediately, but for the best flavour transfer it to a jar or bowl and refrigerate for 30 minutes (or up to 1 day) before serving.

Edited extract from Ima Cuisine, Shochat (Random House NZ, $55).

by Yael