ROAST ROOT SALAD WITH CRISPY RED RICE

Serves 6-8 Look out for candy beet­root, a sweet va­ri­ety with ap­peal­ing pink and white stripes.

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150g red rice

1 bunch baby car­rots 1 tbsp honey

½ tsp cumin

Sea salt

Zest and juice of 1 lemon

2 tbsp olive oil, plus ex­tra to driz­zle 3 candy beet­roots, peeled ½ kohlrabi, peeled

1 fen­nel bulb

1 tbsp tahini

4 tbsp yo­gurt

1 tsp sumac

Hand­ful of pea shoots

Small bunch mint leaves, chopped

Pre­heat the oven to 200°C, gas mark 6. Cook the red rice ac­cord­ing to the in­struc­tions, then drain and rinse un­der cold wa­ter. Spread out on kitchen pa­per to dry.

Scrub the car­rots and trim, leav­ing a short stalk, then spread out on a bak­ing tray.

Mix the honey, cumin, salt and lemon zest with 2 tbsp oil. Toss through the car­rots, then bake for 30 min­utes, turn­ing ev­ery 10 min­utes, un­til golden and slightly crisp. Leave the oven on.

Fill a large bowl with iced wa­ter. Finely slice the beet­roots, kohlrabi and fen­nel, adding them to the bowl. Set aside.

Scat­ter the rice over 2 large bak­ing trays and driz­zle with oil. Bake for 30 min­utes, stir­ring ev­ery 10 min­utes, un­til crispy and crack­ling. Leave to cool.

Mean­while, com­bine the tahini, yo­gurt, sumac and lemon juice.

Lay the rice on a large plat­ter and scat­ter over the car­rots. Drain the rest of the veg­eta­bles and ar­range on top. Driz­zle over the tahini mix­ture, then scat­ter over the pea shoots and mint, and serve. This recipe can be pre­pared in ad­vance and kept separately un­til you’re ready to as­sem­ble it and serve.

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