Ingredients

1/2 pkt Sunrice Medleys - Wild Rice & Mushroom

Selection of cut vegetables for roasting (potato, pumpkin, parsnip, sweet potato, zuchinni, red capsicum, carrots, eggplant)

6-10 garlic cloves

Cayenne Pepper

Olive oil

2 handfuls of Rocket leaves

Balsamic Vinegar

Salt

Instructions

1. Cut up vegetables and place on baking paper in roasting trays - cut up enough to fill about 2 trays.

2. Spread garlic cloves (skin on) amongst vegetables.
Drizzle with olive oil and season with salt & cayenne pepper or any other seasoning to your liking.

3. Place vegetables in the oven to roast for approximately 1 hr.

4. Prepare Wild rice according to packet instructions.

5. Once vegetables & rice are ready, combine in large bowl with rocket leaves and dress with fresh olive oil, balsamic vinegar or a dressing of your choice.

6. Refrigerate until ready to serve!

Tips

Roast root vegetables together in one tray & capsicum/zuchinni/eggplant in the other.

This salad works well served both hot or cold.

Variations

Use spinach leaves or watercress in place of rocket.
Serve on a bed of rocket rather than mix through.