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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
Nutrition: per serving
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.
Meanwhile, cook the rice according to pack instructions.
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.