Middle Eastern roasted vegetable salad

Roasted cauliflower and beetroot are wonderfully matched with oranges and citrussy sumac in this colourful rice dish


  • 2 of your 5 a day
  • Low Fat
  • Vegetarian


1 cauliflower, broken into florets
1 bunch beetroots (approx 4–5 medium), peeled and quartered
2 tsp cumin seeds
2 tbsp extra virgin olive oil, plus extra to serve
300g Love Life Brown Basmati & Wild Rice
1–2 tsp Cooks' Ingredients Sumac
2 oranges, peeled and thinly sliced
80g baby spinach
50g shelled pistachios, roughly chopped


1. Preheat the oven to 180°C, gas mark 4. Place the cauliflower and beetroot on a large baking tray. Toss with the cumin seeds and olive oil and roast for 45 minutes until the beetroot is tender and the cauliflower is golden.

2. Meanwhile, cook the rice according to the packet instructions, drain then sprinkle over the sumac and fluff with a fork. Transfer to a large serving dish.

3. Fold through the roasted vegetables, orange slices and spinach leaves. Scatter over the chopped pistachios, drizzle with a little extra olive oil and serve warm.  

Middle Eastern roasted vegetable salad
  • Preparation time: 15 minutes
  • Cooking time: 45 minutes
  • Total time: 1 hours

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2,297kJ
Fat 20g
Saturated Fat 3.1g
Carbohydrate 73.9g
Sugars 19.7g
Protein 17.7g
Salt 0.4g
Fibre 11.9g

per serving

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4 stars

Average user rating Based on 14 ratings

This recipe was first published in Tue Mar 08 11:44:00 GMT 2016.