Black Rice & Roasted Vegetable Salad

Black rice, roasted vegetables and pickled peppers make a colourful warm salad.

Cooking time ≈ 50 min

Estimated nutrition · Per serving
≈ 310 kcal · Protein 6 g · Carbs 53 g · Fat 9 g

Ingredients

• 1 cup dry black rice
• 1 sweet potato, cut into small cubes
• 1 eggplant, cut into small cubes
• 1 zucchini, cut into small cubes
• 4–5 pickled hot peppers, finely chopped
• 1 handful fresh cilantro and parsley, finely chopped
• olive oil, to taste
• dried herbs, to taste
• salt, to taste
• black pepper, to taste

Method

1. Cook black rice according to its packet. Heat the oven to 200°C / 400°F.
2. Coat diced sweet potato, aubergine and zucchini with oil, dried herbs and seasoning. Roast until tender and browned, stirring halfway.
3. Toss the rice and vegetables with chopped herbs and pickled peppers. Serve warm or at room temperature.