Roasted vegetable, lentil and brown rice salad

Roasted vegetable, lentil and brown rice salad

By
From
Tiffiny's Lighten Up Cookbook
Serves
6
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1 eggplant
salt and freshly ground black pepper
1 red capsicum, deseeded and diced into 2 cm squares
2 carrots, peeled, halved and thickly sliced
2 zucchini, halved and cut into 2 cm slices
1 red onion, cut into wedges
1 tablespoon extra-virgin olive oil
100g brown rice
400g tinned lentils, drained and rinsed
75g baby spinach

Lemon dressing

Quantity Ingredient
1 tablespoon lemon juice
1/2 teaspoon dijon mustard
60ml extra-virgin olive oil

Method

  1. Preheat oven to 180°C.
  2. Cut the eggplant in half and slice to form 1 cm semicircle slices. Sprinkle with salt and set aside for approximately 20 minutes, until juices bead on the surface. Rinse the eggplant and dry well on paper towels or in a colander.
  3. Toss all the vegetables with the oil, salt and pepper in a baking dish and roast in the preheated oven for 30–40 minutes, or until the vegetables are tender and golden brown. Set aside to cool.
  4. Place the brown rice in a saucepan. Cover with plenty of water and bring to the boil. Reduce to a simmer, cover and cook for 20–30 minutes, or until the rice is tender. Drain and refresh under cold running water.
  5. Mix the vegetables, rice, lentils and spinach leaves together.
  6. For the lemon dressing, mix the lemon juice and mustard together in a bowl. Season with salt and freshly ground black pepper, and whisk in the oil.
  7. Dress and toss the salad just before serving.
Tags:
Tiffiny's Lighten Up Cookbook
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Tiffany
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