Ingredients:

Grains (brown rice, arborio rice, white quinoa, red quinoa, pearl barley, bulgur, freekah etc)
Beetroot
Pumpkin
Sweet Potato
Brown Onions
Shallots
Radish
Carrots
Turnip
Sesame Seeds
Raw Sugar
Mirin
Sesame OIl
Soy Sauce
Spinach
Slivered Almonds

 

This salad takes a while to make as most of the ingredients are cooked, but it keeps well in the fridge and while it’s satisfying enough to be a meal on its own it is a great salad to pop with some falafel or lamb in a wrap or to use as the basis for a frittata if you have some left over at the end of the week. You could even freeze it – though I would probably only use the defrosted salad in frittata and not eat it separately.

Choose 2 or 3 grains, I like brown rice, white quinoa and pearl barley for depth of flavour. Cook about 1/3 cup of each. Unfortunately, they all have different cooking times so unless you’re a timing magician you’re probably just going to do these separately. On the plus side, the grains can be pre-done and frozen in batches to use over time so you can do a cup or so of each and have grains prepped for next time.

Then dice your veg into bite-sized portions, drizzle with olive oil and roast in the oven.

To make the dressing begin by toasting your sesame seeds in a pan on low heat until 2 or 3 seeds start to ‘pop’. Then remove from the heat and blend your sesame seeds in a blender until smooth. Add your soy sauce, mirin, sugar and sesame oil and blend. This dressing will keep in your fridge for a few weeks.

Combine the roasted veggies and grains, toss with the dressing and serve on a bed of spinach topped with some slivered almonds. Satisfaction.

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