The feta is lovingly marinated with lemon, fresh rosemary and black pepper.
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
1Family
2Carrot
Couple
1 Family
2Sultanas and almonds
Couple
1 packetFamily
1 packetLime chili vinaigrette
Couple
1 pottleFamily
1 pottleMarinated 'feta'
Couple
1 pottleFamily
1 pottleParsley
Couple
AllFamily
AllInstructions
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 is cooking, peel and grate the carrot and beetroot.
Remove the parsley leaves from the stalk and finely chop.
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
Combine everything — walnuts & sultanas, rice, roast kumara feta mix, chopped parsley, beetroot and carrot in a bowl with a pinch of salt. Toss well, taste and add more dressing to taste.
Dig in!
