The Roasting Tin: Simple One Dish Dinners by Rukmini Iyer

Author:Rukmini Iyer [Iyer, Rukmini]
Language: eng
Format: epub, azw3
ISBN: 9781473547643
Publisher: Random House
Published: 2017-04-05T22:00:00+00:00

Avocado & Chicken Salad with Pomegranates & Brown Rice

WILD RICE WINTER SALAD WITH ROASTED BRUSSELS SPROUTS, PANCETTA, FETA & SUNFLOWER SEEDS

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Brussels sprouts and pancetta are a classic for a reason – they’re utterly compelling together. Carbed up with some wild rice, with seeds for crunch and feta and lemon for flavour, this rice salad is as lovely for a hot dinner as it is for a cold lunch the next day.

Serves: 2 generously

Prep: 10 minutes

Cook: 30 minutes

200g wild rice

500g Brussels sprouts, halved

80g cubed pancetta

Sea salt and freshly ground black pepper

2 tablespoons olive oil

50g sunflower seeds

1 lemon, juice only

100g feta cheese, crumbled

A handful of fresh flat-leaf parsley, finely chopped

1. Preheat the oven to 180°C fan/200°C/gas 6. Place the rice in a pan of boiling salted water and simmer for 25–30 minutes, until cooked through.

2. Tip the halved sprouts and pancetta into a roasting tin large enough to hold everything in a single layer. Season well with black pepper and drizzle with the olive oil, working everything together well with your hands. Place in the preheated oven and roast for 25–30 minutes. Throw in the sunflower seeds for the final 5 minutes of cooking.

3. Drain the rice well, then stir it into the roasted sprouts and pancetta along with the lemon juice, crumbled feta and flat-leaf parsley. Taste and season as needed with sea salt and black pepper, and serve hot.

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