4 tablespoons flat leaf parsley, plus extra to serve
1 tablespoon rosemary leaves
150 ml (1/4 pint) olive oil
grated rind and juice of 2 lemons
250 g (8 oz) cherry tomatoes
100 g (3 1/2 oz) toasted flaked almonds
2 carrots, peeled and grated
2 tablespoons light soy sauce
salt and pepper
For the pilaff, bring a large saucepan of lightly salted water to the boil and cook the rice for 25 minutes until tender. Drain and refresh under cold running water, then drain again.
Meanwhile, place the aubergine, courgettes and mushrooms in a large bowl. Chop the 4 tablespoons of parsley and the rosemary, and whisk together with the olive oil, lemon rind and juice in a jug. Season with pepper, then pour over the vegetables and toss together.
Thread the dressed vegetables with the tomatoes on to 8 metal skewers. Cook the skewers under a preheated medium grill or over a barbecue, turning occasionally, for 8–10 minutes until lightly charred and tender.
Toss the cooled rice with the almonds, carrots, the remaining parsley and soy sauce. Season with a little pepper. Serve the hot kebabs on a bed of the rice salad.