3. Roast Vegetable Salad with Beans and Rice

Remember that stock amount is based on cooking rice via stovetop absorption method. You may need to alter the quantity of liquid if you use a rice cooker, or with certain types of rice.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Turn oven on to 220 degrees Celsius.

Step 2

Cook rice in the stock.

Step 3

Prepare the vegetables in bite size pieces, and the onion in wedges. Dehusk the corn, no need to chop.

Step 4

Arrange on an oven tray, and season with spices, salt and pepper. Cover the corn cobs with foil and roast for about 20 mins.

Step 5

When rice is ready, add black beans, rocket, chopped coriander, olive oil and white wine vinegar and thoroughly combine. Slice corn kernels from cobs and add to the mixture.

Step 6

Portion servings of beans and rice salad mix in bowls or plates, and top with the roast vegetables. Scatter with the walnuts and shavings of pecorino and serve.