Moroccan rice salad (vegan and gluten free)

Name: Moroccan rice salad (vegan and gluten free)
Yield: Serves 3-4 as a main, 6-8 as a side
Cuisine: British
Ingredients: 2 tbsp rapeseed or olive oil; 2 garlic cloves finely grated; 1 medium sweet potato, peeled and small diced; 1 small butternut squash, peeled and small diced; 200 g cooked chickpeas; 1 medium red onion sliced; 50 g dried apricots chopped; 3 cm ginger peeled grated; 2 tbsp fresh orange juice; 250 g basmati rice cooked; Spices :- 1tsp ground coriander, 1/2tsp cumin, tumeric and ginger, 1/4tsp chilli flakes, nutmeg, ground cloves and ground ginger; Chopped fresh herbs to taste, mint, coriander and parsley; Handful chopped walnuts or nut of choice; Pomegranate seeds

Shell Tebbutt @cook_13470598

I had to change my diet a few years back for medical reasons, this is one of my go to salads for a summer main or a side for BBQ's. Can substitute rice for couscous or another grain, I use rice because I'm gluten free, meat or fish can be added for non vegans.

Shell Tebbutt @cook_13470598

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Ingredients

Preheat oven 180° C /350°F

Serves 3-4 as a main, 6-8 as a side

2 tbsprapeseed or olive oil
2garlic cloves finely grated
1medium sweet potato, peeled and small diced
1small butternut squash, peeled and small diced
200 gcooked chickpeas
1medium red onion sliced
50 gdried apricots chopped
3 cmginger peeled grated
2 tbspfresh orange juice
250 gbasmati rice cooked
Spices :- 1tsp ground coriander, 1/2tsp cumin, tumeric and ginger, 1/4tsp chilli flakes, nutmeg, ground cloves and ground ginger
Chopped fresh herbs to taste, mint, coriander and parsley
Handfulchopped walnuts or nut of choice
Pomegranate seeds

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Steps

Preheat oven 180° C /350°F

1

Add sweet potato, butternut squash and onion to a shallow baking tray. Add grated ginger and grated garlic to the tray, then sprinkle over the spices and add the oil, mix and make sure everything is evenly covered. Cover tray with foil and place in the oven, after 20min uncover tray and roast for a further 10-15 min until cooked and slightly caramelised.
2

Soak the dried apricots in the orange juice until soft, chop the herbs and walnuts, set aside.
3

When butternut mix is cold, carefully fold through the chickpeas, apricots, 1/3rd of the herbs and a handful of the rice. Add to a large serving dish, surround the salad with the remaining rice, then sprinkle over the walnuts, remaining herbs and the pomegranate seeds

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Cooksnaps

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Shell Tebbutt @cook_13470598

on May 31, 2019 15:40

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