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Jamie's warm rainbow veg salad recipe

Jamie's warm rainbow veg salad recipe

15 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

Jamie Oliver 155x255

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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