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Jamie's warm rainbow veg salad recipe

27 ratings

Jamie says: "Warm salads are a brilliant go-to for a nourishing midweek meal. Here we have a variety of veg, roasted until soft and sweet, combined with wild rice, crunchy nuts, creamy feta and jewels of pomegranate." See method

Serves 4
10 mins to prepare and 40 mins to cook
586 calories / serving
Healthy
Vegetarian
Gluten-free

Ingredients

2 red onions
500g sweet potatoes
3 mixed-colour peppers
olive oil
red wine vinegar
300g long grain & wild rice
1 pomegranate
50g mixed nuts
50g feta
10g fresh mint

Each serving contains

Energy
2460kj
586kcal 29%
Fat
20g 29%
Saturates
4g 21%
Sugars
21g 24%
Salt
0.8g 14%

of the reference intake
Carbohydrate 87.6g Protein 13g Fibre 10.3g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Peel and quarter the red onions, scrub and cut the sweet potato into 5cm pieces, and deseed and roughly chop the peppers. Put it all in a large roasting tin with 1 tbsp each of olive oil and red wine vinegar, season, then roast for 40 mins until softened and crisping up at the edges.
Cook the rice to pack instructions, then drain. Tip the roasted veg into a bowl, then pour 1 tbsp each of red wine vinegar and olive oil into the empty tin, scraping up any residual sticky bits. Cut the pomegranate in half and squeeze the juice through a sieve (to catch seeds; reserve these) into the tin, then mix well and season to taste.
Dress the roasted vegetables with a little of the pomegranate dressing, then tip the rice into the tin and toss with the remaining dressing. Pile onto a large platter and top with the roasted vegetables.
Bash the nuts with a pestle and mortar, then sprinkle them on top. Crumble over the feta, then scatter over the reserved pomegranate seeds and pick over the mint leaves.

See more Jamie Oliver recipes