BROWN RICE SALAD WITH CASHEWS

Serves 2

• Red onion – medium sized, cut into wedges

• Sweet potato – medium sized, cut into small but sized chunks

• Olive oil – to drizzle

• Garlic clove

• Brown rice – 150g (3/4 cup)

• broccoli – 100g

• Lemon juice – half or to taste

• Harissa paste – 3 tablespoon

• Cashews – handful

1. Preheat oven to 200 - 180fan – gas mark 6

2. Toss the onion and sweet potato in the olive oil and roast with garlic for 30 minutes.  Add the broccoli for last 8-10 minutes

3. Cook the rice according to instructions.

4. Toast the cashews in a small frying pan on a medium heat until golden

5. Mix the harissa and lemon juice and a splash of oil.

6. Add the vegetables to the rice.

7. Mix in the dressing and nuts.

8. Season to taste.

TIPS

If you are planning to refrigerate and eat later, add the cashews once the rice is at room temperature.

For extra flavour you can cook the rice using a light vegetable stock.

Also for extra flavour you can mix the cooked garlic clove in with the harissa and lemon juice.

You can make a harissa paste from a harissa spice mix using 2 tbs of spice mix, 2 tbs oil, 1 tbs water and mixing well.

You can mix up the veggies for to whatever you have it but try to have something green.

Sometimes I steam the veggies instead as I have a mini steamer which I use for weaning and its great and saves putting the oven on especially when in warmer weather.

If you are in a rush you can use the microwave brown rice instead!