Brown rice and harissa roasted vegetable salad

Cooking Salads Brown rice and harissa roasted vegetable salad

This colourful salad incorporates all our favourite roast vegetables with tasty brown rice and spicy harissa.

Lables: Low kilojoule Low sodium Low sugar Lower gi Vegan Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 220°C/ 200°C fan-forced. Cook rice in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
  2. Meanwhile, place capsicum, potato, zucchini, eggplant, harissa and 1 tablespoon oil in a roasting pan. Toss to combine. Roast for 20 minutes or until vegetables are tender.
  3. Place rice, capsicum mixture, remaining oil, lemon rind, lemon juice and oregano in a large bowl. Season with salt and pepper. Toss to combine. Top with oregano leaves. Serve.

If you liked the recipe "Brown rice and harissa roasted vegetable salad", tell your friends about it!

1 cup medium-grain brown rice, rinsed
1 medium red capsicum, chopped
1 medium yellow capsicum, chopped
1/2 small orange sweet potato, thinly sliced
2 small zucchini, halved, chopped
2 baby eggplant, halved, chopped
1 tbsp harissa
1/4 cup extra-virgin olive oil
2 tsp finely grated lemon rind
2 tbsp lemon juice
1 tbsp chopped fresh oregano leaves
fresh oregano leaves, to serve

Adv

Autors
Preparation time
10
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
Posted by

Rate the recipe Brown rice and harissa roasted vegetable salad

total votes: 1

You may need it

View product

Food Storage Container Set

Check price
Hurry up
View product

Surface Utensil Holder

Check price
Hurry up
View product

Kitchen Utensil Set

Check price
Hurry up

No comments