Dinner

Warm Wild Rice & Roasted Vegetable Salad

A hearty mix of wild rice, charred roasted vegetables and a lemon-herb dressing. Warm and filling — a salad that genuinely works as a complete evening meal.

StandardVegetarianVeganGluten Free
537
kcal
16g
Protein
83g
Carbs
18g
Fat
£2.13
Per Serving
⏱ Prep: 10 min 🍳 Cook: 30 min 🍽 Serves 2
🛒 Ingredients
IngredientAmountCalories
Brown Rice 120g (dry) 434.4 kcal
Butternut Squash 250g 112.5 kcal
Carrots 2 medium 42 kcal
Asparagus 1 bunch 24 kcal
Rocket 50g 12.5 kcal
Lemon 1 lemon 8 kcal
Fresh Mint 1 tbsp chopped 2.6 kcal
Garlic 1 clove 3.9 kcal
Olive Oil 1.5 tbsp 176.8 kcal
Smoked Paprika 1 tsp 11.3 kcal
👨‍🍳 Method
  1. 11. Preheat oven to 200C. Toss butternut squash and carrots with olive oil, smoked paprika, salt and pepper. Roast 25-30 minutes until caramelised.\n2. Cook wild rice per packet (25-30 minutes); drain and keep warm.\n3. While the rice cooks, char the asparagus in a dry griddle pan until tender with nice char marks, about 4-5 minutes.\n4. Whisk together lemon juice, olive oil, garlic and fresh mint for the dressing.\n5. In a large bowl, combine warm rice, roasted vegetables, rocket and asparagus.\n6. Pour dressing over; toss and serve warm.

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