Grilled Vegetables & Brown Rice Salad

Grilled Vegetables & Brown Rice Salad

Serves: 6 as a side | Cooking time: 30 mins | Difficulty: Easy

This delicious and colourful Middle Eastern salad is as wholesome as they come. Brown rice is recommended as part of a healthy diet as it's a whole grain packed with fiber and protein and lowers cholesterol. It also has a distict nutty earthy flavour. Combine that with seasonal grilled vegetables, plenty of fresh herbs and an orange and honey vinaigrette and you're in for a real treat. Our Organic Ground sumac is the star of the show, drawing all the goodness together and lending authentic, tart lemony flavours. This makes a great side next to grilled fish or meat or a filling yet light meal in itself. You can also serve it on a big platter as part of a festive spread. Happiness guaranteed!

Ingredients 

  • Sprinkle's Organic Ground Sumac
  • 250g brown rice
  • 1 red onion, finely chopped
  • 1 large zucchini, cut into long strips
  • 1 large eggplant, cut into 1cm thick round slices
  • 300g roasted capsicum in oil, drained and sliced into bite sized chunks
  • 40g/bunch of fresh parsley, leaves picked and finely chopped
  • 20g/bunch of fresh coriander, leaves picked and finely chopped
  • Extra virgin olive oil
  • 1/2 orange, juiced
  • 2 tbsp of runny honey
  • 3 tbsp red wine vinegar
  • Dried barberries or cranberries, approx. two handfuls
  • 100g almond slivers, briefly toasted in a dry pan (approx 3 mins till brown)
  • Sea salt & freshly ground black pepper 

Method

  1. Cook the brown rice in accordance with the packet instructions. When ready, rinse in cold water, drain well.
  2. In a large mixing bowl, put the rice, red onion and barberries (or cranberries), add olive oil to cover the rice, the orange juice, honey and red wide vinegar. Season generously with sea salt and black pepper. Set aside.
  3. Pre-heat your oven grill (or griddle pan) on medium. Brush the zucchinni and eggplant with olive oil on all sides and grill on both sides until cooked through and caramelised. It should take approx. 5 mins for the zucchinni and 8 mins for the eggplant to cook - make sure you grill these separately as they have slightly different cooking times. When ready, place both on a chopping board  and dice roughly.
  4. Add the vegetables, capsicums, herbs and toasted almonds to the rice. Sprinkle 1-2 teaspoons of sumac and mix well. Garnish with another scattering of sumac and serve.