Healthy dinner to work-lunch idea — Black rice and roast veggie salad. All ingredients available from your local Romeo’s.
1 1/2 cup black rice
1kg butternut pumpkin, deseeded, cut into squares
10-15 small brussel sprouts
1 red onion, diced
80ml (1/3 cup) extra virgin olive oil
2 tablespoon white balsamic vinegar
1 tablespoon honey
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 cup green beans, cut into half, blanched
1 cup fresh continental parsley leaves
1 small red capsicum
sesame seeds, add to liking
Preheat oven to 180°c.
Blanch your beans, allow to cool.
Cook rice in a medium saucepan of boiling salted water until tender 35-40 minutes. Drain well, spread out on a plate or a rimmed baking sheet, and let cool.
Meanwhile, preheat oven to 200C/180C fan forced. Line a baking tray with baking paper or foil. Place pumpkin and brussel sprouts on prepared trays.
Combine 2 tbs oil, 2 tsp vinegar and 2 tsp honey in a small bowl. Drizzle over pumpkin and brussel sprouts. Season with salt. Roast for 40 minutes or until caramelised. Allow to cool.
Place lemon juice, mustard and remaining 2 tablespoons oil, 2 tablespoons vinegar and 2 teaspoons honey in a bowl. Season. Whisk to combine.
Combine rice, parsley, capsicum, red onion, beans, pumpkin and brussel sprouts. Drizzle with the dressing. Toss to combine. Sprinkle with sesame seeds.
If you want to add more protein, add a can of tuna or some chicken.