Wild Rice Salad with Potatoes, Aubergines/Eggplants and Cheese

This is a delicious and satisfying lunch dish, and is equally suitable as an accompaniment to roast meat or grilled fish. The wild rice is used to give a nutty flavour and a little chewiness to a salad that is otherwise composed of three softer textures. The dressing is a combination of green herbs and yogurt. For the cheese, I would suggest feta or mozzarella, but any mild cheese will do as long as it can be cut into cubes without crumbling.