Published on 24th August 2018
Credit:
Angelique Panagos, DipION, nutritional therapist and author of The Balance Plan | https://angeliquepanagos.com
Angelique says:
“This is such a delicious alternative to potato salad, and is great for packing into summery picnics or tossing into lunchboxes for a nutrient boost at lunchtime. The wild rice and sweet potato are full of fibre and will keep you feeling full all afternoon, while the beautiful veggies are full of vitamins and minerals.”
Serves 2
Ingredients:
Salad:
- 100 g wild rice
- 1 organic vegetable stock cube
- 1 large sweet potato, diced
- 1 tsp paprika
- 1 onion, diced
- 1 clove garlic, minced
- 1 red pepper, diced
- 1 stalk celery, chopped
- 100 g steamed broccoli
- 100 g steamed mixed veg
- Olive oil
Dressing:
- 3 tbsp olive oil
- 40 ml red wine vinegar
- 1 tbsp tahini
- 1 clove garlic, minced
- Juice of half a lemon
- Sea salt
- Cracked black pepper
Method:
- Preheat your oven to 200 C, gas mark 6.
- Add your rice to a saucepan with approx. 2 cups of water and the stock cube and bring to the boil over a high heat. Reduce to a medium heat, cover and simmer for approximately 20-25 mins until the water has been absorbed and the rice is soft enough to eat. Add to your salad bowl and set aside.
- While the rice is boiling, prepare your sweet potato. Toss the raw chunks in a drizzle of olive oil and the paprika. Lay on a flat baking tray and bake for around 20 mins or until soft. Add to your salad bowl and set aside.
- While your rice is boiling and your sweet potato baking, heat a drizzle of olive oil in a pan with the minced garlic and the onion and sauté until golden brown. Add to the salad bowl.
- Add the rest of your salad ingredients to the bowl and toss until all ingredients are well combined.
- Prepare your dressing by adding all ingredients to a bowl or jar and stirring well. I like to put all of my dressing ingredients into a glass jar with a lid and shake well to combine.
- Drizzle the dressing over the salad, toss and enjoy!
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