Name: Spiced root vegetable & wild rice salad
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Ingredients: 500g parsnips trimmed, peeled and cut into 1-inch chunks; 500g carrots trimmed, peeled and cut into 1-inch chunks; 600-700g celeriac peeled and cut into 1-inch chunks; 3½ tbsp olive oil; 250g wild and basmati rice cooked, drained and rinsed; 100g flaked almonds toasted; 150g dried apricots cut into thin strips; bunch of spring onions thinly sliced; small pack of flat-leaf parsley finely chopped; 1 unwaxed orange zested and juiced; 1 unwaxed lemon zested and juiced; 3 tbsp extra virgin olive oil; 3 tbsp white or red wine vinegar; 3 tbsp clear honey; 1 heaped tsp ground cinnamon; 1 heaped tsp pul biber; 1 heaped tsp ground coriander

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Spiced root vegetable & wild rice salad

Spiced root vegetable & wild rice salad

Sabrina Ghayour

Published: September 3, 2024 at 4:22 PM

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Serves 6 - 8

Easy

Prep: 15 mins

Cook: 45 mins

A star rating of 4 out of 5.1 ratingRate

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Roast root veg in warming spices and combine with nutty wild rice for a vibrant weeknight meal. Toss with fresh herbs and a zesty dressing to take it to the next level

Dairy-free

Egg-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

500g parsnips

trimmed, peeled and cut into 1-inch chunks
500g carrots

trimmed, peeled and cut into 1-inch chunks
600-700g celeriac

peeled and cut into 1-inch chunks
3½ tbsp olive oil
250g wild and basmati rice

cooked, drained and rinsed
100g flaked almonds

toasted
150g dried apricots

cut into thin strips
bunch of spring onions

thinly sliced
small pack of flat-leaf parsley

finely chopped

For the dressing

1 unwaxed orange

zested and juiced
1 unwaxed lemon

zested and juiced
3 tbsp extra virgin olive oil
3 tbsp white or red wine vinegar
3 tbsp clear honey
1 heaped tsp ground cinnamon
1 heaped tsp pul biber
1 heaped tsp ground coriander

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Nutrition: per serving

kcal315
fat15g
saturates1g
carbs37g
sugars22g
fibre9g
protein8g
salt0.28g

Method

step 1

Heat the oven to 220C/200C fan/gas 8. Line the largest baking tray you have with baking parchment. Add all the root vegetables to the tray, drizzle with the oil and season heavily. Toss together and coat well, then roast for 40 mins until tender.
step 2

Meanwhile, cook the rice according to pack instructions.
step 3

Combine the cooked rice with the almonds, apricots, spring onions and parsley together in a large mixing bowl. Toss in the roasted veg. Whisk the ingredients for the dressing together in a small bowl, then pour over the salad and mix well. Adjust the seasoning if desired and serve. Pack into a lunchbox for work or school, if you like. Will keep chilled for up to five days.

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A star rating of 4 out of 5.1 rating

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