Name: Brown rice and harissa roasted vegetable salad
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1
Ingredients: 200.00 gm 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; 20.00 ml harissa; 56.88 gm extra-virgin olive oil; 2 tsp finely grated lemon rind; 42.00 gm lemon juice; 20.00 ml chopped fresh oregano leaves; fresh oregano leaves, to serve

Brown rice and harissa roasted vegetable salad

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Prep Time:
10 minutes

Cook Time:
35 minutes

Total Time:
45 minutes

Vibrant roasted veggie salad with flavorful brown rice and zesty harissa dressing.

Ingredients:

200.00 gm 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
20.00 ml harissa
56.88 gm extra-virgin olive oil
2 tsp finely grated lemon rind
42.00 gm lemon juice
20.00 ml chopped fresh oregano leaves
fresh oregano leaves, to serve

Instructions:

Preheat oven to 220°C/ 200°C fan-forced. Cook rice in boiling salted water in a large saucepan according to packet instructions until tender. Drain well.
In a roasting pan, combine capsicum, potato, zucchini, eggplant, harissa, and 1 tablespoon of oil. Roast in the oven for 20 minutes until the vegetables are tender.
Combine the rice, capsicum mixture, remaining oil, lemon rind, lemon juice, and oregano in a large bowl. Season with salt and pepper, toss gently to mix well. Garnish with oregano leaves before serving.

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