Sweet Potato Rice Salad
< 20 Minutes
Sweet Potato Rice Salad
Ingredients
Method
Preheat oven to 200°C fan forced.
Cut the sweet potato into 2cm pieces and put into a large greased roasting pan. Drizzle over 2 tablespoons of the oil, season with salt and pepper and turn to coat. Roast for 25-30 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.
Heat the remaining oil in a large frying pan over medium heat. Add the onion and sauté for 3-4 minutes until soft. Add the spices and cook for 2-3 minutes until aromatic. Add the orange rind and juice and simmer for 2 minutes.
Pour over the rice and stir to combine. Spoon onto a platter.
Add the sweet potato, sunflower seeds and herbs to the rice. Crumble over the feta, season with salt and pepper and stir gently to combine. Garnish with crusty bread.
Serve with grilled fish, chicken or beef.
< 30
Sweet Potato Rice Salad
< 20 Minutes
Ingredients
Method
Preheat oven to 200°C fan forced.
Cut the sweet potato into 2cm pieces and put into a large greased roasting pan. Drizzle over 2 tablespoons of the oil, season with salt and pepper and turn to coat. Roast for 25-30 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.
Heat the remaining oil in a large frying pan over medium heat. Add the onion and sauté for 3-4 minutes until soft. Add the spices and cook for 2-3 minutes until aromatic. Add the orange rind and juice and simmer for 2 minutes.
Pour over the rice and stir to combine. Spoon onto a platter.
Add the sweet potato, sunflower seeds and herbs to the rice. Crumble over the feta, season with salt and pepper and stir gently to combine. Garnish with crusty bread.
Serve with grilled fish, chicken or beef.