Ingredients
Method
Combine cooked rice, 2 tblsps of the seasoning, 1 1/2 tblsps of the oil and almonds in a large bowl. Spread the mixture over a large, non-stick oven tray.
Cook in a hot oven (200C) for about 30 minutes, tossing halfway through, or until rice is crisp.
Meanwhile, make tahini yoghurt by placing all ingredients in a bowl. Season with salt and pepper. Whisk with a fork until well combined and smooth.
Drizzle zucchini and eggplant with 1 and 1/2 tblsps of the oil. Season. Heat a chargrill pan over a high heat. Add zucchini and eggplant in two batches. Cook for 2 to 3 minutes on each side, or until charred and tender. Remove.
Rub salmon with the remaining seasoning and oil. Add to same hot chargrill pan. Cook for about 3 minutes on each side, or until cooked to your liking.
Stir mint into rice. To serve, divide crispy rice, zucchini, eggplant and salmon among serving bowls. Scatter over extra mint leaves. Serve with tahini yoghurt and lemon wedges.