Roasted veggie rice with feta
Serves: 4
Prep time: 20 mins Total time: 
Recipe photograph by Toby Scott
Roasted veggie rice with feta
This filling, zesty salad contains three of your 5-a-day and is very high in fibre
Serves: 4
Prep time: 20 mins Total time: 
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Nutritional information (per serving)
Calories
446Kcal
Fat
19gr
Saturates
5gr
Carbs
47gr
Sugars
15gr
Fibre
10gr
Protein
18gr
Salt
1.1gr
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Ingredients
- 1 broccoli head
- 1 cauliflower
- 4 tbsp extra-virgin olive oil
- 2 lemons, cut in half
- 2 shallots, finely chopped
- 2 tsp clear honey
- 1 tbsp Dijon mustard
- 2 x 250g packs cooked wholegrain and wild rice
- 120g vegetarian reduced-fat feta, crumbled
- 1 x 30g pack flat leaf parsley, leaves chopped
Step by step
- Heat the oven to 220 ̊C, fan 200 ̊C, gas 7. Cut the broccoli and cauliflower into medium florets, and slice the stalks into chunky chips. Toss with 2 tablespoons of olive oil and seasoning. Spread between 2 roasting trays in a single layer, then nestle in the lemons, cut-side down. Roast for 20 minutes until the broccoli and cauliflower are tender and starting to brown.
- Meanwhile for the dressing, mix the shallots, honey, mustard and remaining olive oil in a very large bowl, that you’ll later use for mixing everything together.
- Once the veg is cooked, heat the rice pouches in the microwave and squeeze the juice and flesh from 3 of the roasted lemon halves into the dressing, removing any seeds.
- Toss the rice with the dressing, roasted veg, most of the feta and the parsley. Season and add more juice from the extra roasted lemon half if needed. Divide between 4 bowls and scatter with the rest of the feta.
