Brown Rice and Harissa Roasted Vegetable Salad

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Brown Rice and Harissa Roasted Vegetable Salad

 

 

1 cup medium-grain brown rice, rinsed

1 medium red capsicum (bell pepper), chopped

1 medium yellow capsicum (bell pepper), chopped

1/2 small orange sweet potato, thinly sliced

2 small zucchini, halved, chopped

2 baby eggplant, halved, chopped

4 teaspoons harissa

1/4 cup extra-virgin olive oil

2 teaspoons finely grated lemon rind

8 teaspoons lemon juice

4 teaspoon chopped fresh oregano leaves

fresh oregano leaves, to serve

 

 

1. Preheat oven to 220 C (430 F) or 200 C (400 F) for fan-forced.

 

2. Cook rice in a large saucepan of boiling, salted water, following

packet directions, until tender. Drain.

 

3. Meanwhile, place capsicum (bell pepper), potato, zucchini,

eggplant, harissa and 4 teaspoons oil in a roasting pan. Toss to

combine. Roast for 20 minutes or until vegetables are tender.

 

4. Place rice, vegetables, remaining oil, lemon rind, lemon juice and

oregano in a large bowl. Season with salt and pepper. Toss to combine.

 

5. Top with oregano leaves. Serve.

 

 

Serves 4.