The feta is lovingly marinated with cumin, rosemary and black pepper.
*If you’re on the 4- or 5- Night Plan, mint is a shared ingredient. Use half for this dish.
Kumara and almond salad, brown rice, beetroot and marinated feta
Cook time: 45 minutes
couple, family
Ingredients
Ingredient
Couple
Family
Brown rice
Couple
1 packetFamily
1 packetKumara
Couple
AllFamily
AllBeetroot
Couple
AllFamily
AllCarrot
Couple
1 Family
2Sultanas and almonds
Couple
1 packetFamily
1 packetLime chili vinaigrette
Couple
1 pottleFamily
1 pottleMarinated feta
Couple
1 pottleFamily
1 pottleMint*
Couple
All/HalfFamily
All/HalfInstructions
1
Take the feta out of the fridge.
Preheat the oven to 190 degrees Celsius.
Bring a medium pot of salted water to boil and cook the rice for 25 minutes, until tender. Once cooked, strain and set aside.
2
Dice the kumara and beetroot into 2 cm cubes and toss with a little oil, then season with salt and pepper
Roast for 20 to 25 minutes, until soft and crispy.
3
While the kumara is cooking, peel and grate the carrot.
Rip the mint leaves into the carrot.
Add in the almonds and sultana.
4
Remove the kumara and beetroot from the oven, let it cool for 5 minutes, then toss with about a half of the dressing and the feta.
5
Combine everything — Almonds & sultanas, rice, roast kumara feta mix, ripped mint, beetroot and carrot in a bowl with a pinch of salt. Toss well, taste and add more dressing to taste.
Dig in!
