- 0:10 Prep
- 0:35 Cook
- 4 Servings
- Capable cooks
This colourful salad incorporates all our favourite roast vegetables with tasty brown rice and spicy harissa.
Ingredients
- 1 cup medium-grain brown rice, rinsed
- 1 medium red capsicum, chopped
- 1 medium yellow capsicum, chopped
- 1/2 small orange sweet potato, thinly sliced
- 2 small zucchini, halved, chopped
- 2 baby eggplant, halved, chopped
- 1 tablespoon harissa
- 1/4 cup extra-virgin olive oil
- 2 teaspoons finely grated lemon rind
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh oregano leaves
- fresh oregano leaves, to serve
Method
- Step 1Preheat oven to 220°C/ 200°C fan-forced. Cook rice in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
- Step 2Meanwhile, place capsicum, potato, zucchini, eggplant, harissa and 1 tablespoon oil in a roasting pan. Toss to combine. Roast for 20 minutes or until vegetables are tender.
- Step 3Place rice, capsicum mixture, remaining oil, lemon rind, lemon juice and oregano in a large bowl. Season with salt and pepper. Toss to combine. Top with oregano leaves. Serve.
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
- Vegan
Nutrition
1439 kj
Energy
16g
Fat Total
3g
Saturated Fat
4g
Fibre
5g
Protein
75.98mg
Sodium
5g
Carbs (sugar)
44g
Carbs (total)
All nutrition values are per serve
Notes
If harissa is unavailable, toss vegetables with 1/2 teaspoon dried chilli flakes or 1 finely chopped long red chilli.
- Author: Liz Macri
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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