Warm Roast Carrot and Brown Rice Salad

clock 15 minutes + 40 minutes bowl Serves 4


  • 1 cup brown rice
  • 4 large carrots, cut into wedges
  • 1 red onion, cut into wedges
  • 1/4 cup olive oil
  • 2 tsp honey
  • 1/2 tsp ground chilli
  • Salt
  • Pepper
  • 1/2 head broccoli, cut into florets
  • 1 Tbsp balsamic vinegar
  • 100g feta, crumbled
  • 1/2 bunch mint leaves, to serve
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  • 1. Preheat oven to 200°C (180°C fan-forced).

  • 2. Cook rice according to packet instructions and leave to cool slightly.

  • 3. Meanwhile, in a large baking dish, combine carrots and onion. Drizzle with 2 tablespoons of the oil and the honey. Mix gently and spread into a single layer. Sprinkle with chilli and season to taste. Bake for 20-25 minutes, until vegetables are tender and lightly caramelised.

  • 4. In a medium-sized saucepan, bring salted water to a boil on high. Add broccoli and boil for 2 minutes. Drain well.

  • 5. Transfer rice and broccoli to a large bowl with carrots and onions. Stir vinegar and remaining oil through. Sprinkle with feta and mint leaves, to serve.

  • Tip:

  • You don't need to peel carrots - just give them a good wash before using.

  • * Check your vinegar is gluten free

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