Roasted beetroot, brown rice & pistachio salad

This is my protein packed super food salad that is so good for you and very quick to make.  Basically you just throw all the ingredients together, except the beetroot. Dress the salad first and then add the beetroot last, or the whole salad will turn pink before everyone has tucked in. I placed mine strategically through the rice and on top at the end, so it still looked pretty. In this photo you might notice that I have added cannellini beans to the dish - these are totally optional, they’ll add a little creaminess, plus a protein and fibre boost if you do though.

Ingredients

Serves 8 as a side dish

• 3 large beetroot, approx 300g, chopped into 8 pieces

• 300g runner beans, cut into 2cm slices

• 200g brown basmati rice

• 100g wild rice

• Handful of toasted pistachios, roughly chopped

• Handful of coriander, leaves picked

• Salt & pepper

Dressing

• Olive oil

• Cider vinegar

• Honey

• Juice from ½ lemon

Method

• Put the oven on at 180℃ degrees.

• Cut the top and root off each beetroot and wrap individually in foil. Don’t peel before roasting as it is much easier to do once they’re cooked.

• Roast for about an hour, or until soft and the skin just falls off as you rub them gently. Allow to cool and chop into large chunks.

• While the beetroot is cooking, put a handful of pistachios in a roasting tray and place in the same oven for around 5-6 minutes, but don’t forget them as they’ll easily burn. I’m notorious for burning whole batches of nuts, so I always have to set a loud timer.

• Put the wild rice on to boil for around 20 minutes and then add the brown rice to the pan for a further 25 minutes so they’re both finished at the same time. Drain and cool.

• Blanch the runner beans in boiling water for 2 minutes, drain and cool by running under the cold tap so they don’t continue cooking and lose their colour and crunch.

Dressing

• Find a dressing shaker (best one linked!) and mix the olive oil, cider vinegar, honey and lemon.

• Put the rice and runner beans in a bowl, then add a few tablespoons of the dressing and mix. Then place the beetroot carefully throughout the salad, sprinkle with nuts and coriander.

Roasted red pepper salad with coriander

Ahhh nothing beats roasted red pepper for me; the gorgeous sweet flavour and soft texture liven up any salad in my opinion. This dish goes perfectly with a Middle Eastern style meal; or can be eaten simply with some fresh bread, hoummus and grilled halloumi.

Ingredients

Serves 6 as part of a mezze

• 3 red peppers, grilled

• 1/4 garlic clove crushed

• Olive oil, couple of glugs

• 1 teaspoon red wine vinegar (may be a little more depending on taste)

• Sprinkle of cumin

• Handful of chopped parsley and/or coriander to finish, leaves chopped

• Salt & pepper

Method

• Place the whole red peppers under a hot grill on some tin foil, making sure that they are not too close to the heat source. Allow the skin to blacken and then turn until all the skin is coloured, but not completely charred. The wrap in the foil and leave to cool, so it is easier to remove the skins.

• Crush the garlic and mix with the olive oil, vinegar and some finely chopped parsley. Season generously.

• Remove the peppers from the foil after about 10 minutes and peel off all the skin, deseed, core and tear in medium sized stripes, or use a knife if you prefer.

• Place the pepper on a plate and pour over the dressing, sprinkle on some cumin and the rest of the chopped herbs. Serve at room temperature. For those coriander-haters out there, use basil or parsley, this salad will still taste divine.