Brown Rice Salad with Harissa & Lime Dressing
A salad in Autumn? Absolutely! The colours in this salad will brighten your day even on the greyest, rainiest of days, not to mention it’s packed with flavour.
I normally make this salad using quinoa, however, when I came to make it I had no quinoa in the cupboard so I used brown rice instead. Well, I may actually prefer this salad with the rice instead of the quinoa!
The dressing I developed for this dish is ah-may-zing if I do say so myself It has become my favourite salad dressing and the harissa adds just a little heat to the dish but then it is balanced out with the lime juice.
Brown rice is minimally processed and therefore retains its nutritional value due to it being a whole grain containing the bran and endosperm, unlike, white rice which has been processed and is classed as a refined grain. Brown rice is a great source of fibre which can help the digestive system and protect the gut, it also contains a number of other nutrients such as selenium, magnesium and manganese to name a few.
-1 Tbsp. olive oil
-1 sweet potato, peeled and diced (cut into a bite-size dice)
-1 1/2 cups cooked & cooled brown rice (approx 1/2 cup uncooked rice)
-1 x 400g tin of black beans, drained & rinsed well
-1/2 cup cooked sweet corn kernels
-1 red pepper, seeds & stem removed, finely diced
-1 large handful of coriander leaves, roughly chopped (plus extra for topping) -salt & pepper to taste
-3 Tbsp. extra virgin olive oil
-1 tsp. harissa paste (more if you want a bit more heat)
-juice of 1/2 large lime
-salt to taste
How To Make
Pre-heat the oven to 200C/400F and place the diced sweet potato on a lined baking sheet and coat with the oil. Bake in the oven for 30-40 minutes until cooked and starting to brown – cooking time will vary depending on the size you diced the potato.
Whilst the potato is cooking, add all the remaining salad ingredients to a large bowl and mix well.
In a separate small bowl or jar, mix all the salad ingredients together and set aside. Once the potato has finished cooking, remove from the oven and allow to cool. Once the potato has cooled add to the salad and stir to combine.
Drizzle the dressing over the salad just before serving and sprinkle over more fresh coriander leaves if, like me, you love extra coriander.
This salad stores well in the fridge in an airtight container for up to 3 days. The dressing stores well in an airtight container for a week.