Spiced root vegetable & wild rice salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Ingredients
- 500g parsnips, peeled and cut into 1-inch chunks
- 500g carrots, peeled and cut into 1-inch chunks
- 600-700g celeriac, peeled and cut into 1-inch chunks
- olive oil, for roasting
- 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
- 3 tbsp olive oil
- 1 lemon, zested and juiced
- 1 orange, zested and juiced
- 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 7 and line a large baking tray with baking parchment. Add all the root vegetables to the tray, drizzle generously with olive oil and season with salt and pepper, then mix and coat using your hands. Roast for 30 mins, then leave to cool.
- STEP 2
Combine all the other ingredients for the salad together in a large bowl, adding the root veg. Mix the ingredients for the dressing together in a small bowl and pour over the salad. Mix well and adjust the seasoning if required. Will keep chilled for up to five days.
