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Saturday, 18 April 2015

Wild Rice, Lentil and Roast Vegetable Salad

This salad is also delicious with some Kalamata olives on the side
Autumn is my favourite season. There is so much to love- and one of the things I love the most is the seasonal produce: pears, pumpkins, mushrooms and fejioas, to name a few. This recipe features autumn vegetables  but you can make it any time of year of course and just adjust the vegetables accordingly. I enjoy making this with eggplant in summer, for example.

You could also use brown rice or quinoa instead of wild rice. This serves 2-3 as a main. You could also eat as a side dish alongside roast chicken or similar. You can make this vegan by not including the feta. I like making meals like this, as I can do it in stages throughout the day as I get a moment between running after my two energetic children.

1 cup wild rice (cooked)
1 cup brown lentils (cooked)
1/2 buttercut pumpkin
1-2 portobello mushrooms
1-2 tablespoons olive oil
100-200g good quality feta (I used Zany Zeus)
Rocket or other salad greens
Steamed broccoli, or other green veg to serve

1. Preheat the oven to 180 degrees. If not already cooked, cook the lentils and rice and set aside to cool
2. Cut up the pumpkin and mushrooms, drizzle with the olive oil and a grind of sea salt and put in oven for about 45 minutes, or until lovely and golden.
3. Cut into chunks or crumble feta into a large bowl. Add the roasted vegetables, wild rice and lentils. Mix together.
4. To serve, place a couple of handfuls of rocket on each place and serve the salad on top. Add some steamed green vegetables. Drizzle with vinaigrette or other dressing of choice. Enjoy! x

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