Tasty, spicy, filling - a delicious plant based dinner which you can vary up to use what ever veg you like.
Spiced Rice and Roast Vegetable salad with Harissa Dressing
1 mug long grain rice
1 tsp chopped fresh garlic
1tsp chopped chilis
200g chopped butternut squash
2 cooked red peppers chopped
3tbsp chopped herbs of choice, parsley, chives, mint, coriander etc
Mix the garlic, chili and turmeric into the stock
Heat the oil and add the onion and sweat until softening.
Turn up the heat, toss in the rice and toast for a few minutes, stirring frequently to make sure it doesn’t stick.
Add the stock, make sure that it covers the rice, bring back to the boil, cover it and turn down the heat very low. Leave this to cook gently for about 15 minutes until all the liquid is absorbed and the rice is ready.
Meanwhile, toss the chopped butter nut squash in a tbsp of oil, season well and roast in a hot oven for 15 minutes until done.
Chop the cooked red peppers and toss through the roasted squash.
Tip the rice out onto a large serving plate, make a small well in the centre and add in the roasted veg. Spoon over the harissa dressing and serve.
2floz extra virgin olive oil
1tsp each of harissa and honey
1 clove of garlic peeled and chopped
Juice of ½ lemon
½ tsp of salt
1tbsp chopped fresh mint and fresh parsley
Mix everything together vigorously to emulsify. Taste and adjust seasoning as needed.