This is a beautiful, simple salad that is sure to wow your guests. I think of it as a Christmas salad just because of the beautiful colours that will surely brighten up a table but this is a great winter salad too. Obviously you can add or remove ingredients to your liking but I do love a salad with lots of different things in it so that every bite is savoured. Next time I might even add some toasted pine nuts which always lift a salad. Merry Christmas to all our lovely followers, remember to come back and let us know what you thought of the recipe, we love to hear from you. Eb x
- 200g wild rice (rinsed)
- 1000g water
- 200g sweet potato (diced small)
- 200g butternut pumpkin (diced small)
- 1 red capsicum (chopped)
- 1 beetroot (diced)
- ½ punnet cherry tomatoes
- 1 small red onion (diced)
- Balsamic vinegar
- Olive oil
- Salt and pepper
Add water to bowl, put rice in basket and insert in bowl. In Varoma, place potato and pumpkin on bottom tray with beetroot and capsicum on top tray. Cook for 25 minutes at Varoma Speed 4.
Once cooked place vegetables on an oven tray lined with baking paper. Add tomatoes and onions to the mix. Drizzle oil and vinegar over vegetables along with salt and pepper. Place in oven at 180deg for 20-30 minutes or until browned.
Place rice in Thermoserver and drizzle over some olive oil.
When vegetables are cooked add them to rice and toss through along with basil and spinach. Crumble feta over the top and for extra flavour squeeze over some lime juice.