Brown Rice and Harissa Roasted Vegetable Salad

Name: Brown Rice and Harissa Roasted Vegetable Salad
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 1 cup medium-grain brown rice, rinsed; 1 medium red capsicum, chopped; 1 medium yellow capsicum, chopped; 1/2 small orange sweet potato, thinly sliced; 2 small zucchini, halved, chopped; 2 baby eggplant, halved, chopped; 1 tbsp. harissa; 1/4 cup extra-virgin olive oil; 2 tsps. finely grated lemon rind; 2 tbsps. lemon juice; 1 tbsp. chopped fresh oregano leaves; to serve fresh oregano leave

Preheat oven to 220°C/ 200°C fan-forced. Cook rice in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.

Cook30 min
Total30 min
Serves2
LevelEasy

Dairy-Free Gluten-Free Vegan Vegetarian Middle Eastern

Brown rice and harissa roasted vegetable salad

Ingredients

1 cup medium-grain brown rice, rinsed
1 medium red capsicum, chopped
1 medium yellow capsicum, chopped
1/2 small orange sweet potato, thinly sliced
2 small zucchini, halved, chopped
2 baby eggplant, halved, chopped
1 tbsp. harissa
1/4 cup extra-virgin olive oil
2 tsps. finely grated lemon rind
2 tbsps. lemon juice
1 tbsp. chopped fresh oregano leaves
to serve fresh oregano leave

Method

Preheat oven to 220°C/ 200°C fan-forced. Cook rice in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
Meanwhile, place capsicum, potato, zucchini, eggplant, harissa and 1 tablespoon oil in a roasting pan. Toss to combine. Roast for 20 minutes or until vegetables are tender.
Place rice, capsicum mixture, remaining oil, lemon rind, lemon juice and oregano in a large bowl. Season with salt and pepper. Toss to combine. Top with oregano leaves. Serve.