Roasted Chantenay Coriander Rice Salad Veg CD
ACC 25mins plus Cooling
6-8 Cold Vegetarian Vegetables
Fruit Grains Accompaniment Salads Gluten Wheat Free Eggless
450g/1lb Chantenay carrots, cut in half lengthways
1 handful coriander, roughly chopped
200g/7oz cooked long grain rice, drained and cooled
50g/2oz stoned black olives
50g/2oz stoned green olives
4 teasp olive oil
Sea salt and black pepper
1. Pre-heat the oven to 180C, 350F, gas mark 4. Place the carrots in a
roasting tin and toss through 2 tablespoons of olive oil. Season well with salt
and pepper, and squeeze the juice of one lemon over the carrots. Roast in the
oven for about 10-15 minutes, until slightly coloured.
2. Remove from the oven, allow to cool.
3. Place in a mixing bowl, including the juices from the cooking, add the rice,
coriander, olives, the remaining 2 tablespoons of olive oil and the juice of the
other lemon. Season with black pepper and sea salt.
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