Kūmara and mandarin rice salad
Rice salad with a Kiwi twist
Serves
5 - 6
Prep Time
10 mins
Cook Time
20 mins
Don't be afraid of leftover rice, this salad is a great way to use it up if you've cooked too much. Tossed with mandarins and roasted kumara, it's a sweet salad that helps use up what you have - we purposely roast extra kumara so we can have this salad later in the week.
As a side dish, it's great when topped with grilled lamb shoulder chops or even slices of tender bolar roast and as a bonus, the Vitamin C from the citrus helps with absorbing iron.
This recipe is courtesy of 5+ A Day.
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ShareIngredients
4 mandarins
peeled and sliced3 medium kūmarai
scrubbed and diced1 red onion
sliced3 handfuls baby spinach leaves
1 handful chopped fresh parsley
cooked white rice
cooled1 Tbsp olive oil
juice of 1 mandarin
⅓ cup olive oil
1 tsp Dijon mustard
to taste white pepper
Method
Preheat the oven to 180°C.
Spread the kūmara on a baking tray and sprinkle with olive oil. Bake in the oven for 15-20 minutes until tender. Set aside to cool.
In a large bowl, place all the salad ingredients.
In a small bowl, combine dressing ingredients and sprinkle over the salad. Toss gently to combine.
