Weekend lunches are the perfect opportunity to spend a little extra time preparing and enjoying lunch. This Mediterranean lunch bowl recipe is a combination of easily put together ingredients that make for a perfectly relaxing Sunday feast.

Serves 3

Ingredients:
1 cup Brown rice
1  tin (400g) Brown lentils, drained
1 tin (400g) Chickpeas, rinsed
1 Cucumber
Handful of Baby tomatoes
1 Carrot
1 Red capsicum
1 Green capsicum
10 Button mushrooms
½ an Eggplant
2 tsp Paprika
1 Wedge of lemon

Directions:

1. Cook the brown rice according to packet instructions, I cook 1 cup rice: 2 cups water, 40 min in the microwave
2. Turn oven onto grill, about 160° degrees, slice mushrooms in half and capsicums in large slices
3. Grill mushrooms and capsicum in the oven for 10 minutes, until cooked through with a nice colour
4. While veggies are grilling, slice eggplant into thin slices, in an oiled frying pan, fry eggplant slices on both sides until well browned
5. Repeat with all slices of eggplant
6. Chop up carrots, cucumber and tomato into slices (I have a veggie spiral that I use for the carrot and cucumber)
7. Arrange all items in two large bowls; cooked rice, lentils, chickpeas, grilled capsicum + mushroom, raw carrot, cucumber and tomatoes, along with the fried eggplant
8. Top with paprika, salt and pepper along with a good squeeze of lemon