Roasted Mediterranean vegetables and brown rice salad
Zesty, full of fibre and very satisfying. A meal in one or a side dish to a braai or roasted meat.
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Loading... Ingredients
½ small butternut, peeled and diced
1 large red pepper, deseeded and diced
2 baby marrows, sliced
1 onion, sliced
125 ml (1/2 cup) halved cherry tomatoes
10 ml (2 tsp) Italian herbs
500 ml (2 cups) cooked Spekko Saman Brown Rice
1 packet baby spinach
45 ml (3 tbsp) toasted pine nuts
salt and pepper
1 head of garlic
zest of 1 lemon
olive oil
Method
1.Preheat the oven to 180°C.
2.Mix butternut, pepper, marrow, onions and tomatoes with olive oil, herbs and salt and pepper. Spread on a baking tray and bake for 20 to 30 minutes until cooked through.
3.Wrap garlic in foil and roast at the same time for 30 minutes.
4.Squeeze the flesh from the garlic. Mix with lemon zest, olive oil and season to make a dressing.
5.Toss rice, roasted vegetable and baby spinach together and stir through roasted garlic dressing.
6.Top with toasted pine nuts.