Black rice salad with roasted tomatoes, kale & feta
serves 4| prep 15 mins | cooking 20 mins
350g small button mushrooms, wiped clean 1 tsp balsamic vinegar 240g small cherry tomatoes on the vine 2 tsp coconut oil 2 garlic cloves, thinly sliced 150g chopped kale leaves 370g (2 cups) cooked black rice 60g creamy feta 1 tbs pepitas, lightly toasted
1 Preheat oven to 180°C/160°C fan forced. Grease a baking tray and line with baking paper. Place mushrooms on prepared tray and spray lightly with oil. Drizzle with the balsamic vinegar. Season well and bake for 20 minutes or until golden and tender. Add the tomatoes to the tray for the last 10 minutes of cooking time. 2 Meanwhile, heat coconut oil in a large non-stick frying pan over medium heat. Cook the garlic, stirring, for 30 seconds or until aromatic. Add the kale and rice and cook, stirring, for 3 minutes or until kale is wilted and rice is heated through. 3 Transfer the kale and rice to a serving platter. Top with the roasted mushrooms and tomatoes. Crumble over the feta and sprinkle with pepitas.
PER SERVE • 9g protein • 10g fat (5g saturated fat) • 32g carb • 5g dietary fibre • 270 Cals (1129kj)