This simple chargrilled vegetable salad contains a vibrant mix of bullhorn peppers and sweet potato.
- Cook rice and quinoa blend following absorption method on packet. Transfer to a heatproof bowl.
- Meanwhile, slice sweet potato into 1cm-thick rounds. Cut each round into quarters. Place in a bowl. Repeat with eggplant and place in a separate bowl. Halve peppers lengthways. Remove seeds and membrane. Cut into 1cm-thick slices. Place in a separate bowl.
- Add 1 tablespoon of water to the sweet potato. Cover with plastic wrap. Microwave on HIGH (100%) for 3 minutes or until almost tender. Drain well.
- Heat barbecue hot plate on medium-high heat. Add 1 tablespoon oil to sweet potato. Season with salt and pepper. Toss to coat. Place sweet potato on hot plate. Cook for 3 minutes each side or until tender. Add to rice mixture. Repeat with eggplant and 1 tablespoon oil, salt and pepper. Add another tablespoon oil to peppers. Season with salt and pepper. Toss to coat. Cook, tossing, for 3 to 4 minutes or until tender. Add to rice mixture with lemon juice and remaining oil. Toss to combine.
- Serve topped with coriander and sour cream sprinkled with paprika.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set