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    Middle Eastern roasted vegetable salad

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    *mandatory

    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
    • Preparation time: 15 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hours

    Serves: 4

    Ingredients

    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
     

    Method

    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.  

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