Spiced root vegetable & wild rice salad | Good Food

Spiced root vegetable & wild rice salad

500g parsnips
trimmed, peeled and cut into 1-inch chunks
500g carrots
trimmed, peeled and cut into 1-inch chunks
600-700g celeriac
peeled and cut into 1-inch chunks
3½ tbsp olive oil
250g wild and basmati rice
cooked, drained and rinsed
100g flaked almonds
toasted
150g dried apricots
cut into thin strips
bunch of spring onions
thinly sliced
small pack of flat-leaf parsley
finely chopped

For the dressing

1 unwaxed orange
zested and juiced
1 unwaxed lemon
zested and juiced
3 tbsp extra virgin olive oil
3 tbsp white or red wine vinegar
3 tbsp clear honey
1 heaped tsp ground cinnamon
1 heaped tsp pul biber
1 heaped tsp ground coriander

Method

step 1
Heat the oven to 220C/200C fan/gas 8. Line the largest baking tray you have with baking parchment. Add all the root vegetables to the tray, drizzle with the oil and season heavily. Toss together and coat well, then roast for 40 mins until tender.
step 2
Meanwhile, cook the rice according to pack instructions.
step 3
Combine the cooked rice with the almonds, apricots, spring onions and parsley together in a large mixing bowl. Toss in the roasted veg. Whisk the ingredients for the dressing together in a small bowl, then pour over the salad and mix well. Adjust the seasoning if desired and serve. Pack into a lunchbox for work or school, if you like. Will keep chilled for up to five days.