Masala roasted veg with wholegrain rice salad
https://www.coop.co.uk/recipes/masala-roasted-veg-with-wholegrain-rice-salad
The rice, veg, chick peas and nuts all provide fibre in this filling salad dish
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Feeds
4
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Ready in
50 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 92g
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Ingredients
- 2 red onions, each cut into 8 wedges
- 4 large carrots, cut diagonally into 1-2cm slices
- 1 cauliflower, cut into small florets
- 2 tbsp Co-op olive oil
- 1 tsp maple syrup
- ½ tsp ground turmeric
- 1 tbsp garam masala
- 40g sultanas
- 280g Co-op wholegrain rice
- 100g Co-op British baby spinach
- 400g can Co-op chick peas, drained and rinsed
- 60g cashew nuts, toasted and roughly chopped
- For the dressing:
- 1 tbsp Co-op olive oil
- 2 tbsp Co-op red wine vinegar
- 1 tsp maple syrup
- 25g pack coriander, half finely chopped, half reserved to garnish
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Put the onion, carrot and cauliflower in a large roasting tin
- Whisk together the olive oil, maple syrup, turmeric and garam masala, then drizzle over the vegetables and toss to coat
- Season, then roast for 25-30 mins, until caramelised. Add the sultanas for the final 5 mins of cooking
- While the veg is in the oven, cook the rice according to the pack instructions
- To make the dressing, whisk together the ingredients in a small bowl and set aside
- Take the veg out of the oven and add the drained rice and dressing
- Toss everything together and season
- Fold in the spinach, chick peas and most of the nuts, then tip out onto a large platter
- To server, scatter over the remaining nuts and coriander to serve
