Ingredients

1 tsp Coop olive oil 1 aubergine, cut into 1cm cubes ½ x 200g pack chestnut mushrooms 400g can Coop chick peas, drained and rinsed 1 red chilli, deseeded and finely chopped 25g pack coriander Zest of 2 limes, juice of 1, plus extra wedges to serve 1 tsp ground coriander 1 tbsp Coop dark soy sauce 1 tbsp sweet chilli sauce, plus extra to serve 250g pack Coop microwave basmati rice 1 carrot, peeled into ribbons 1 courgette, peeled into ribbons 1 tsp sesame oil;

Method

Preheat the oven to 240°C/fan 220°C/Gas 9 Line a baking tray with greaseproof paper Heat the oil in a nonstick frying pan on a high heat. Season the aubergine and fry for 8-10 mins, until charred and soft Blitz the mushrooms until roughly chopped, then add half each of the chick peas, chilli, fresh coriander and lime zest, along with the ground coriander, soy, sweet chilli sauce and charred aubergine Blitz for a minute into a rough paste Add the remaining chick peas and blitz for 10 seconds Shape into 16 rough balls and put on the lined tray Bake on the top shelf of the oven for 30 mins Meanwhile, cook the rice in the microwave according to the pack instructions, then put in a bowl Add the carrot and courgette ribbons, lime juice, sesame oil and remaining coriander and lime zest, then toss together and season to taste Divide the rice and ribbon salad between bowls Once the veggie balls are cooked, pile on top Serve with the extra sweet chilli sauce and remaining chilli, plus the lime wedges for squeezing over