Nutritious Cauliflower and Fennel Rice Salad

Nutrition per serve

Ingredients

• 1pcs baby fennel bulb
• 250g cauliflower
• 25g maple syrup
• 10g Turkish seasoning
• 5g lemon myrtle and pepperberry seasoning
• 125g brown rice
• 1bunch parsley
• 20g roasted macadamias
• 2g chilli flakes
• 1pcs capsicum
• 50g feta
• 20g sunflower seeds
• 30ml extra virgin olive oil
• 15ml white wine vinegar

Method

1. Step 1 — Prep vegetables
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Cut the fennel into 2cm-thick wedges. Coarsely chop the cauliflower stem, then cut the head into florets.
2. Step 2 — Roast vegetables
   Put the fennel and cauliflower on the lined tray. Drizzle with 2 tsp maple syrup* and 2 tsp extra virgin olive oil and scatter with half the Turkish seasoning* and half the lemon myrtle seasoning. Season with salt and pepper and toss to coat. Roast the vegetables, turning halfway, for 25-30 mins until golden and tender.
3. Step 3 — Cook rice
   While the vegetables are roasting, fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 25-27 mins until tender. Drain and cool slightly.
4. Step 4 — Make chimichurri
   Meanwhile, to make the chimichurri, finely chop the parsley leaves, discarding the stems. Coarsely chop the macadamias. Combine the parsley, macadamias, remaining lemon myrtle seasoning, 3 tsp white wine vinegar, 1½ tbs extra virgin olive oil and a pinch of chilli flakes* (use more or less to taste) in a bowl. Taste, then season with salt.
5. Step 5 — Prep capsicum and feta
   Finely chop the capsicum. Crumble the feta.
6. Step 6 — Toss rice salad and serve
   Put the rice, capsicum, sunflower seeds and 1 tbs chimichurri in a bowl and stir to combine. Season with salt and pepper. Divide the rice salad and roasted vegetables among bowls. Scatter over the feta and serve with the remaining chimichurri.

Allergens

Sulphites, Macadamia, Milk