Now that we are experiencing some cooler weather, it’s time to explore some more hearty Autumn recipes!
This warm rice and vegetable salad is a delicious side or can be turned into a more hearty meal with just a dollop of harissa yoghurt. Enjoy!
Makes 6 Serves
Prep Time 10 mins
Cook Time 25 mins
1 3/4 cups (350g) brown rice
1/2 head broccoli, cut into florets
1/2 head cauliflower, cut into florets
1/4 cup (60ml) olive oil, plus extra to drizzle
1 onion, finely chopped
1 garlic clove, finely chopped
1/2 tsp black mustard seeds
1/2 bunch each mint, coriander, flat-leaf parsley, leaves picked
1/2 bunch spring onions, white and light green parts thinly sliced
Juice of 1/2 lemon
100g thick Greek-style yoghurt
1 tbs harissa
- Cook rice according to packet instructions or until tender. Bring a saucepan of salted water to the boil and blanch the broccoli and cauliflower for 2 minutes or until tender. Drain and set aside.
- Heat oil in a large frypan over medium heat. Cook the onion for 3-4 minutes until softened. Add the garlic and mustard seeds, and cook for a further 1-2 minutes until fragrant. Add the cauliflower and broccoli, increase heat to medium-high and cook for 3-4 minutes until browned.
- Transfer broccoli and cauliflower mixture to a bowl with the rice, herbs and spring onion, then season and toss to combine. Squeeze over the lemon juice and drizzle over extra oil.
- Combine the yoghurt and harissa, then serve with the warm salad.