Roasted Vegetable and Herby Wild Rice Salad

Cheshire Life - - Good Taste -

Serves: 4

This is a com­fort­ing warm salad. I like to sprin­kle with shred­ded Parme­san be­fore serv­ing, but you can re­place with a veg­e­tar­ian hard cheese, if you pre­fer. If you’re not a

veg­e­tar­ian, this salad also tastes great with some crispy pancetta.

In­gre­di­ents

• 1 large sweet potato, peeled and chopped into bite-size chunks

• 1 red pep­per, seeded and chopped into bite-size chunks

• 1 yel­low pep­per, seeded and chopped into bite­size chunks

• 2 medium car­rots, peeled and chopped into bite­size chunks

• 3 tbsp olive oil

• ½ tsp gar­lic salt

• ½ tsp salt

• ½ tsp freshly ground

black pep­per

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 1 red onion, chopped into

wedges

• 1 large beet­root, peeled

and chopped into wedges

• 320g cooked bas­mati and

wild rice blend

• 40g pea shoots

• 60g mixed fresh herbs, such as co­rian­der, pars­ley and chives

• 2 tbsp shred­ded

Parme­san cheese

• 2 lemons, sliced into

wedges

In­struc­tions

1. Pre­heat the oven to 200°C (400°F).

2. On a large bak­ing sheet, com­bine the chunks of sweet potato, red and yel­low pep­pers and car­rots.

3. In a small bowl, stir to­gether the olive oil, gar­lic salt, salt, pep­per, paprika and oregano and driz­zle over the veg­eta­bles. Toss it all to­gether, us­ing your hands, then roast in the oven for 20 min­utes, turn­ing ev­ery­thing over af­ter 10 min­utes.

4. Add the red onion wedges

and beet­root and toss ev­ery­thing to­gether again to coat with oil. Re­turn to the oven for an ad­di­tional 10 to 12 min­utes, or un­til the veg­eta­bles are ten­der and slightly charred at the edges. 5. Re­move and trans­fer the roasted veg­eta­bles, plus any oil left on the pan, to a large serv­ing bowl. Add the cooked wild rice, pea shoots and mixed herbs to the bowl. 6. Toss ev­ery­thing to­gether and serve topped with the grated Parme­san and lemon wedges.

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