Moroccan rice salad (vegan and gluten free).
Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, moroccan rice salad (vegan and gluten free). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Moroccan rice salad (vegan and gluten free) is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes yummy. It's appreciated by millions daily. Moroccan rice salad (vegan and gluten free) is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have moroccan rice salad (vegan and gluten free) using 14 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Moroccan rice salad (vegan and gluten free):
- {Prepare of rapeseed or olive oil.
- {Take of garlic cloves finely grated.
- {Make ready of medium sweet potato, peeled and small diced.
- {Get of small butternut squash, peeled and small diced.
- {Prepare of cooked chickpeas.
- {Take of medium red onion sliced.
- {Get of dried apricots chopped.
- {Take of ginger peeled grated.
- {Take of fresh orange juice.
- {Make ready of basmati rice cooked.
- {Get of Spices :- 1tsp ground coriander, 1/2tsp cumin, tumeric and ginger, 1/4tsp chilli flakes, nutmeg, ground cloves and ground ginger.
- {Make ready of Chopped fresh herbs to taste, mint, coriander and parsley.
- {Take of chopped walnuts or nut of choice.
- {Make ready 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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