Toasty Roasty Red Salad
Elena DugganIngredients:
- 3 lge Red Capsicums
- 150g Wild Red Rice
- 50g Vegetable oil with a high smoke point
- 150g Red quinoa, cooked
- 100g Red olives (Cerignola) or Kalamata, pitted and sliced
- 100g / 1 Red or Spanish onion, finely diced
- 150g Feta, crumbled, optional
Dressing
- 100g EVOO
- 50g Red wine vinegar
- 25g Honey
- 10g Oregano, dried
- 10g Thyme, dried
- 5g Smoked paprika
- 5g Garlic powder
- 5g Onion powder
- Salt, to taste
Method:
- Using a wire cooling rack or metal colander, roast the capsicum over an open gas flame or barbecue, turning each minute or so until all skin is evenly charred and blackened. Once complete, place in a bowl and cover in plastic wrap or a lid. The enclosed steam will help loosen the blackened skin and allow you to easily peel or rub it off.
- While the capsicums are steaming, prepare the puffed rice. In a medium saucepan, place the vegetable oil and thoroughly toss the rice through it. Place a lid on the rice and gently shake the pot over a high heat until all the rice is evenly puffed (like popcorn).
- Once puffed, allow rice to drain and cool on paper towel.
- Whilst waiting for the capsicum and rice, prepare the dressing. Mix all ingredients together thoroughly, in a jug and season to taste.
- Allowing the dressing to sit for 15-30 minutes will increase the flavour and soften the texture of the dried herbs and spices.
- Peel skin away from capsicum flesh. Remove stalk, pith and seeds. Slice flesh into strips. Allow capsicum strips to cool while preparing the rest of the salad ingredients.
- In a bowl, toss together quinoa, olives, onions and feta. Toss ½ the dressing through these ingredients and gently place on the bottom of a presentation bowl or plate.
- Pile the strips of capsicum on top, followed by the puffed rice, drizzle over the remaining dressing and serve.
Notes
- You can add meat or vegetarian proteins if you wish increase nutrient density and satiation.
Health Notes:
- Gluten free
- Grain free
- Low Fructose / Minimal sugar
- Keto Friendly
- Dairy free
- Vegetarian
- Vegan, optional (vegan cheese or leave feta off)
- Pescatarian
Similar Recipes
Gabby’s Pantry Pasta Soup
Ingredients: 4 Spicy Italian Sausages Packet of Farfalle Pasta 1 Leek 1 Carrot 1 Onion 2 Garlic 2 cups Shredded Cabbage 1 Chopped Silver Beet 1 400gm Tinned Beans 1 tsp Cumin powder 1 tsp Coriander powder 1tsp Paprika powder 2 tbsp Tomato Paste Stock of your choice...
Vietnamese Rice Paper Rolls
This recipe is brought to you by our friends at Asian InspirationsIngredients:Serves: 8 Prep Time: 10 mins Cook Time: 15 mins Main Ingredients: 1 packet rice paper 150g rice vermicelli noodles 1 bunch coriander 1 bunch Thai basil 1 bunch mint 1 bunch garlic chives 1⁄4...
Vegemite and Cheese Scrolls
Ingredients: 2 puff pastry sheets 2 Tbsp vegemite 2 cups cheddar cheese grated Method: Spread vegemite over pastry sheets and top with cheese. Lightly roll each pastry up into a log and cut each log into 8 slices. Place 4 slices (sliced side up) in each Sunbeam Pie...
Laura’s Mum’s Meatball Pasta
Ingredients: Chicken Thigh mince 1 egg Bread soaked in milk Grated parmesan Chopped parsely Spaghetti Breadcrumbs Salt & Pepper Sauce Celery Carrot Onion Olive oil Bay lead 2 tins of whole or chopped tomatoes Method: In a mixing bowl add in your chicken thigh...
Crispy Chilli Oil
Ingredients: 1 cup vegetable oil 1 cinnamon stick 3 star anise 2 tbs schizuan peppercorns 2 bay leaves 1/4 cup crushed red chilli/pepper flakes Method: In a small pot, heat the oil with the all the spices, bar the chilli flakes, on a low to medium heat for about 20...
Mango Ceviche
Ingredients: 500g of kingfish or snapper fillets, skin off Juice from 6 limes 1 ripped mango 1 medium Lebanese cucumber 1/4 red onion Juice from 1 orange 1 jalapeño chilli 1 small yellow capsicum 10 mint leaves Salt and pepper to taste 200g corn tortillas chips...