Brown Rice Salad With Roasted Cauliflower, Feta & Seeds
500g of cauliflower, cut into florets
2 medium red onions, cut into thin wedges
250g of brussels sprouts, trimmed and halved (optional)
2 tsp of jerk spice mix
Spray olive oil
175g of quick-cook brown rice
75g of baby spinach
2 tsp of lemon juice
2 tsp of olive oil
100g of reduced-fat feta, crumbled
2 tbsp of pumpkin seeds, lightly toasted
1 tbsp of sunflower seeds, lightly toasted
Heat the oven to 220ºC/fan 200°C/gas 7. Line a baking tray with non-stick baking paper.
Put the cauliflower, onions and sprouts, if using, on the prepared tray. Sprinkle with the spice mix and lightly spray with olive oil. Bake for 25–30 min until golden and tender.
Meanwhile, add the rice to a large pan of boiling water and cook for about 25 min until tender. Drain and return to the pan. Add the spinach, lemon juice and oil to the hot rice and stir until the spinach is just wilted.
Transfer the rice to a serving platter. Top with the roasted vegetables and sprinkle over the feta and toasted seeds to serve.
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