Serves
4
Prep
15
mins
Cooking
25
mins
Roasted Carrot & Sweet Potato Salad
Directions
Step 1
Rinse the rice and split peas. Add to a saucepan with 4 cups of water. Bring to the boil, reduce heat and simmer gently for 17 minutes or until just tender. Drain and rinse well under cold water. Spread out on a tray and refrigerate until required.
Step 2
Pre-heat oven to 190°C (170°C fan-forced). Toss carrots and sweet potato in oil with spice mix. Season well and spread on an oven tray. Bake for 25 minutes until roasted.
Step 3
Combine rice and split pea mix with walnuts, mint, oil and lemon juice. Season and toss well. Spread spinach leaves over a serving plate and top with rice mixture. Top with carrots and sweet potato.
Step 4
Combine yoghurt and lemon rind, season well. Drizzle over salad with dollops of harissa, extra mint leaves and nuts.
Tips
- Switch out the walnuts for almonds if you prefer.
- Za’atar can be found at your gourmet grocer.
Ingredients
- 1 cup long grain rice
- 1/2 cup McKenzie's Green Split Peas
- 1/2 cup McKenzie's Australian Yellow Split Peas
- 1 bunch baby carrots, peeled
- 2 small sweet potato, peeled and cut into wedges
- 1 tbs olive oil
- 2 tsp Za 'atar spice mix
- 3/4 cup McKenzie's Californian Walnuts, toasted
- 1/4 cup mint leaves
- 2 tbs olive oil
- 1 tbs lemon juice
- 1 cup baby spinach leaves
- 1/4 cup natural yoghurt
- 1 tsp finely grated lemon rind
- Harissa, extra nuts and mint, for serving
