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Warm winter salad with roast pepper dressing
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750g squash, cut into chunks
280g jar grilled peppers in oil
200g brown rice
1 small garlic clove, chopped
1 tsp wholegrain mustard
1 rosemary sprig, leaves picked
2½ tbsp red wine vinegar
6 savoy cabbage leaves
2 ripe avocados, sliced or cut into chunks
3 tbsp pumpkin seeds
1. Preheat the oven to 200°C, gas mark 6. Spread the squash out on a baking tray and toss with 2 tbsp oil from the pepper jar. Season and roast for 35 minutes, until tender and just golden. Meanwhile, cook the rice according to pack instructions; drain.
2. For the dressing, whizz the peppers and their remaining oil in a food processor with the garlic, mustard, rosemary leaves and vinegar to a thick dressing; season. Stack the cabbage leaves on top of each other. Cut the central stalks out in one go, then roll the leaves up and shred. Transfer to a mixing bowl and toss vigorously with 2 tbsp pepper dressing, ‘bruising’ and crushing the cabbage in the process.
3. Tip the drained rice into the bowl with ½ the remaining dressing, the squash, avocado and pumpkin seeds. Toss gently to mix, then spoon over the remaining dressing (or leave lightly dressed and save the remaining sauce for a green salad or pasta another day).
This recipe first appeared in the Harvest section of Waitrose Food, March 2017 issue. Download the Waitose Food app for the full issue.
Typical values per serving:
Per serving (6)
This recipe was first published in March 2017.
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