The feta is from Angel Foods. We’ve been marinating it for a few weeks, with some nigella seed (from Tom’s house), lemon, oregano and cumin.
Brown rice with kumara, almond 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.
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.
Remove the kumara from the oven, and while it’s still hot, toss with about a third of the dressing.
Combine everything, including the feta (without the oil), almonds and sultanas in a bowl with a pinch of salt. Toss well.
Serve with ripped mint over the top.