Rice salad with roasted vegetables

Rice Salad With Roasted Vegetables

Try having your rice or couscous in a different way, in a salad with roast vegetables. This dish is easy and quick to prepare.

  • 45 Minutes

    Cooking Time

  • Medium

    Difficulty

  • 10 Minutes

    Prep Time

  • 6 People

    Serves

  • Roasting vegetables
  • 1 red onion, cut in wedges
  • Oil
  • 1 clove garlic, chopped
  • KNORR chicken cubes, crumbled
  • Cooked basmati rice
  • Peri peri spice
  • Fresh thyme, chopped
  • Paprika
  • Cherry tomatoes
  • Finely chopped spinach
  • Coarse black pepper
  • Pecan nuts, dry roasted

  1. Fry the onion and garlic in the oil until lightly browned, then add the roasting vegetables, crumbled KNORR cubes, peri peri spice, thyme, black pepper and paprika.

  2. Roast until the vegetables are done, and then stir in the chopped spinach, then the cooked basmati rice.

  3. In another pan, dry roast the pecan nuts.

  4. In a large bowl, mix the roasted vegetables, the halved cherry tomatoes and the toasted pecans.

  5. Serve as a salad.

  6. COUS COUS can be used instead of rice.

Knorr product used

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