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Middle Eastern roasted vegetable salad
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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.
Typical values per serving:
This recipe was first published in March 2016.