Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 500grams basmati rice, ready cooked
- 1tablespoons olive oil
- 450grams carrots, peeled and chopped into quarters
- 1teaspoons cumin
- 1tablespoons tahini
- 1 medium orange, juice and zest
- 2tablespoons Greek yoghurt
- 4tablespoons mixed seeds, toasted
- 1/2 bunch coriander, fresh, chopped
- 4 spring onions, chopped
Nutrition per serving
2780kJ / 665Cal
2780 Kilojoules or 665 Calories
32% of daily energy intake*
Protein
16.6grams
Fat
10.8grams
Carbs
120grams
Sugars
16.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This middle eastern inspired salad is gently spiced and naturally sweetened with carrot and orange.
Method
Step 1 of 3
Pre-heat the oven to 200°C. Toss the carrots in olive oil and cumin and spread out in a single layer on a baking tray. Roast for 20-25 minutes until tender.
Step 2 of 3
Heat the rice according to pack instructions. Whisk the tahini, yoghurt and half of the orange juice together in a small bowl. into a large bowl and stir in the carrots, sultanas, chopped coriander, lemon juice, lemon zest and flaked almonds. Serve warm or cold.
Step 3 of 3
Tip the cooked rice into a large bowl, add the remaining orange juice and zest and stir in the roasted carrots, chopped coriander, spring onions and mixed seeds. Pour over the dressing and mix well before serving.
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