Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse with cold water.
2. Prepare the salad
Slice mint, dice cucumber and slice drained peppers. Set aside in a large mixing bowl.
3. Make the fritter mix
Slice spring onions (reserve 1/2 for salad). Combine with 1 cup fritter mix and 1 cup cold water. Whisk well to remove lumps.
4. Cook the fritters
Heat a frypan over medium heat with oil. Spoon 1/4 cupfuls of mixture into pan at a time. Cook for 3-4 minutes each side until golden (cook in batches if needed). Set aside on paper towel to drain.
5. Toss the salad
Whisk together 2 tbsp vinegar with 2 tbsp olive oil. Toss with rice, spinach and salad ingredients. Season with salt and pepper.
6. Finish and plate
Divide rice salad and fritters among plates. Serve with a dollop of eggplant dip.
Black rice, 300g
Mint, 1/2 bunch *
Lebanese cucumber, 1
Roasted red peppers, 1/2 jar *
Spring onions, 1/3 bunch
Fritter mix, 1 cup
Baby spinach, 1/2 bag (100g)*
Spiced eggplant dip, 1 tub
From your pantry
Oil (for cooking + olive), salt, pepper, apple cider vinegar