Name: Rice, cranberry and sweet potato salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Ingredients: 500g sweet potato, peeled, cut into 3cm pieces; 2 leeks, trimmed, thickly sliced; 1 garlic clove, crushed; 75.08 gm extra virgin olive oil; 400.00 gm Mountain Blend rice; 2.50 gm ground cinnamon; 5.00 gm ground cumin; 65.63 gm lemon juice; 250.00 ml dried cranberries; 1 bunch English spinach, stems removed, roughly chopped; Fresh flat-leaf parsley leaves, to serve

Rice, cranberry and sweet potato salad

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Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Elevate summer with colorful cranberry sweet potato rice salad.

Ingredients:

500g sweet potato, peeled, cut into 3cm pieces
2 leeks, trimmed, thickly sliced
75.08 gm extra virgin olive oil
400.00 gm Mountain Blend rice
2.50 gm ground cinnamon
5.00 gm ground cumin
65.63 gm lemon juice
250.00 ml dried cranberries
1 bunch English spinach, stems removed, roughly chopped
Fresh flat-leaf parsley leaves, to serve

Instructions:

Preheat the oven to 180C/160C fan-forced and line a baking tray with parchment paper. In a large bowl, mix sweet potato, leek, garlic, and 2 tablespoons of oil. Season with salt and pepper, then spread the mixture on the tray. Bake for 25 minutes until the sweet potato is tender and lightly browned. Allow it to cool before serving.
Cook rice in a large saucepan of boiling water according to package instructions until tender. Drain.
Combine cinnamon, cumin, lemon juice, and remaining oil in a screw-top jar. Season with salt and pepper, then securely close the lid and shake well. In a large bowl, combine rice, sweet potato mixture, cranberries, spinach, and dressing. Season with salt and pepper, toss to mix. Transfer to a large serving dish, sprinkle with parsley, and serve.

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