Moroccan Jewel Salad
Coombabah State School, QAST
- Chrissy Buzzard
2cupsbrown rice and quinoa mix
3 tbsp + 1/2 tspMoroccan seasoning
1tspchilli flakes (optional)
1/2headcauliflower (2 cups florets)
2wholecarrots, cut into chunks
1/2red onion, sliced
60gloose leaf baby spinach/rocket mix
1/2cupseed mix (sunflower and pumpkin)
6tbspfresh lemon juice
2 tspDijon mustard
2tsprice malt syrup (vegan and gluten-free)
1tspdill, finely chopped
- In a rice cooker, cook rice with 4 cups of water, turmeric and 1/2 tsp Moroccan spice.
- Meanwhile; coat pumpkin, cauliflower, carrot, sweet potato and chickpeas with 3 tbsp of Moroccan seasoning and olive oil. Optional - add a sprinkle of chilli flakes.
- Oven bake at 180 degrees for 15-20 mins until just tender. (Tip - keep an eye on the cauliflower as it may cook faster than the other veggies.)
- Once cooked; empty rice into large mixing bowl, mix through 2 tbsp lime juice and 1 tbsp lemon zest.
- Add sliced red onion, veggie and chickpea mix, spinach/rocker, parsley, seed mix and feta. Mix together.
- In a small bowl mix dressing ingredients; olive oil, fresh lemon juice, Dijon mustard, rice malt syrup and dill.
- Serve in individual bowls. Before service sprinkle with extra chopped parsley, a few dill leaves and drizzle with dressing.
A colourful, zingy salad loaded with fresh veggies. This recipe from Coombabah State School was a finalist in the 2022 Recipe of the Year competition.
- Swap out fresh herbs for a dried variety i.e. dill.
- If fresh vegetables are difficult to source swap to a frozen variety.