Brown rice salad with kumara, almond, beetroot and marinated feta salad

Cook time: 45 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Brown rice
Couple
1 packet
Family
1 packet
Kumara
Couple
All
Family
All
Carrot
Couple
1
Family
2
Beetroot
Couple
1/2
Family
1
Sultanas and almonds
Couple
1 packet
Family
1 packet
Lime chili vinaigrette
Couple
1 pottle
Family
1 pottle
Angel Foods marinated feta
Couple
1 pottle
Family
1 pottle
Mint
Couple
All
Family
All

The feta is from Angel Foods. We’ve been marinating it for a few weeks with some nigella seed, lemon, oregano and cumin.

Instructions

1

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.

2

Preheat the oven to 180 degrees Celsius.

3

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.

4

While the kumara are cooking, peel and grate the carrot and beetroot.

Separate the almonds from the sultanas and roughly chop the almonds.

5

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).

6

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.

Dig in!

 



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