The feta is from Angel Foods. We’ve been marinating it for a few weeks with some nigella seed, lemon, oregano and cumin.
Brown rice salad with kumara, almond, beetroot and marinated feta salad
Cook time: 45 minutes
Bring a medium pot of salted water to boil and cook the rice for 20 minutes, until tender. Once cooked, strain and set aside.
Take the feta out of the fridge.
Preheat the oven to 180 degrees Celsius.
Dice the kumara 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 golden.
While the kumara are cooking, peel and grate the carrot and beetroot.
Separate the almonds from the sultanas and roughly chop the almonds.
Remove the kumara from the oven, and while it’s still hot, toss with about a third of the dressing and the feta (discard any oil).
Rip the mint into the rice. Combine everything — almonds, sultanas, rice, mint, beetroot and carrot in a bowl with a pinch of salt. Toss well, taste and add more dressing to taste.