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Roasted Chantenay Coriander Rice Salad   Veg  CD  ACC  25mins plus Cooling


Serves 6-8    Cold  Vegetarian  Vegetables  Fruit  Grains  Accompaniment  Salads  Gluten Wheat Free  Eggless



450g/1lb Chantenay carrots, cut in half lengthways
2 lemons
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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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Make ahead

Chill until ready to serve


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board

Wooden or Plastic Spoon


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