Moroccan rice salad (vegan and gluten free).
Hello everybody, it's Brad, welcome to our recipe site. Today, we're going to prepare a special dish, moroccan rice salad (vegan and gluten free). One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.
Moroccan rice salad (vegan and gluten free) is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Moroccan rice salad (vegan and gluten free) is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook moroccan rice salad (vegan and gluten free) using 14 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Moroccan rice salad (vegan and gluten free):
- {Prepare 2 tbsp of rapeseed or olive oil.
- {Take 2 of garlic cloves finely grated.
- {Get 1 of medium sweet potato, peeled and small diced.
- {Make ready 1 of small butternut squash, peeled and small diced.
- {Get 200 g of cooked chickpeas.
- {Get 1 of medium red onion sliced.
- {Take 50 g of dried apricots chopped.
- {Prepare 3 cm of ginger peeled grated.
- {Get 2 tbsp of fresh orange juice.
- {Prepare 250 g of basmati rice cooked.
- {Make ready of Spices :- 1tsp ground coriander, 1/2tsp cumin, tumeric and ginger, 1/4tsp chilli flakes, nutmeg, ground cloves and ground ginger.
- {Prepare of Chopped fresh herbs to taste, mint, coriander and parsley.
- {Get Handful of chopped walnuts or nut of choice.
- {Take of Pomegranate seeds.
Instructions to make Moroccan rice salad (vegan and gluten free):
- Add sweet potato, butternut squash and onion to a shallow baking tray. Add grated ginger and grated garlic to the tray, then sprinkle over the spices and add the oil, mix and make sure everything is evenly covered. Cover tray with foil and place in the oven, after 20min uncover tray and roast for a further 10-15 min until cooked and slightly caramelised..
- Soak the dried apricots in the orange juice until soft, chop the herbs and walnuts, set aside..
- When butternut mix is cold, carefully fold through the chickpeas, apricots, 1/3rd of the herbs and a handful of the rice. Add to a large serving dish, surround the salad with the remaining rice, then sprinkle over the walnuts, remaining herbs and the pomegranate seeds.
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