Roast Vegetable Rice Salad
< 1 Hour
Roast Vegetable Rice Salad
Ingredients
Method
Cut the pumpkin, capsicum, zucchini and carrot into 2cm pieces. Put vegetables into base of large greased roasting pan and add the onion.
Combine 2 tablespoons of the oil, the garlic and the honey and spoon over the vegetables. Season well with salt and pepper, toss to coat all vegetables. Roast for 20-30 minutes until golden and tender.
Meanwhile, cook the rice following absorption packet directions. Spoon into a fine sieve, refresh in cold water and set aside to drain really well. Transfer to a large bowl.
Add the roast vegetables and basil to the rice.
Whisk the lemon juice and remaining oil together with salt and pepper then pour over the salad. Scatter over the almonds, stir gently to combine and serve.
Tips:
For a vegetarian meal, add 400 grams of rinsed and drained canned chickpeas to the salad and serve with char-grilled haloumi cheese slices.
< 30
Roast Vegetable Rice Salad
< 1 Hour
Ingredients
Method
Cut the pumpkin, capsicum, zucchini and carrot into 2cm pieces. Put vegetables into base of large greased roasting pan and add the onion.
Combine 2 tablespoons of the oil, the garlic and the honey and spoon over the vegetables. Season well with salt and pepper, toss to coat all vegetables. Roast for 20-30 minutes until golden and tender.
Meanwhile, cook the rice following absorption packet directions. Spoon into a fine sieve, refresh in cold water and set aside to drain really well. Transfer to a large bowl.
Add the roast vegetables and basil to the rice.
Whisk the lemon juice and remaining oil together with salt and pepper then pour over the salad. Scatter over the almonds, stir gently to combine and serve.
Tips:
For a vegetarian meal, add 400 grams of rinsed and drained canned chickpeas to the salad and serve with char-grilled haloumi cheese slices.