Quick & Easy

Brown rice, roasted vegetable and goat’s cheese salad

Brown rice, roasted vegetable and goat's cheese salad
6
20M
40M
1H

Ingredients

Lemon dressing

Method

1.Preheat oven to hot, 200°C (180°C fan-forced).
2.Toss mushrooms, eggplant, zucchini, capsicum and onion in a baking pan with oil. Season to taste; bake 40 minutes, or until tender.
3.Meanwhile, cook rice in a saucepan of boiling water 25 minutes, or until tender. Rinse under cold water; drain and set aside to cool.
4.To make lemon dressing, whisk together lemon juice and mustard. Season well. Gradually add oil in a steady stream, whisking until combined.
5.Place rice, roasted vegetables and baby spinach in salad bowl. Pour over dressing; toss to combine. Crumble over goat’s cheese to serve.

Brown rice takes longer than other rice to cook.

Note

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