Brown rice salad with roasted cauliflower, sprouts, feta and seeds
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Time to make:
$3.00 per serve
(at time of publication)
Full ingredients list:
500g cauliflower, cut into florets
2 medium red onions, cut into thin wedges
250g Brussels sprouts, trimmed, halved
1 teaspoon garam masala
1 cup brown rice
75g baby spinach
2 teaspoons lemon juice
2 teaspoons olive oil
100g reduced-fat feta, crumbled
2 tablespoons pepitas, lightly toasted
1 tablespoon sunflower seeds, lightly toasted
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 200°C. Line baking tray with baking paper.
Step 2Place the cauliflower, onion and sprouts on prepared tray. Sprinkle with garam masala and lightly spray with olive oil. Bake for 30 minutes, or until golden and tender.
Step 3Meanwhile, cook the rice in a large saucepan of boiling water for about 25 minutes. Drain and return to saucepan. Add the spinach, lemon juice and oil to the hot rice and stir until spinach is just wilted.
Step 4Transfer rice to a serving platter. Top with the roasted vegetables, feta and toasted sunflower seeds. Serve.
About this recipe
First published: April 2018