Spiced root vegetable & wild rice salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
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
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
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.
