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Warm za’atar-spiced cauliflower, red onion and rice salad
- Published: 31 May 19
- Updated: 18 Mar 24
Discover the power of za’atar in this spiced vegetarian salad, made with cauliflower, red onions and rice. It makes an easy midweek meal that’s bursting with goodness too.
![Warm za’atar-spiced cauliflower, red onion and rice salad](https://www.deliciousmagazine.co.uk/wp-content/uploads/2019/05/warm-veggie-salad-768x960.jpg)
See more of our vibrant healthy salad recipes here.
Ingredients
- 400g carrots, cut into chunks (or 400g prepared butternut squash)
- 1 large red onion, cut into wedges
- 1½ tbsp olive oil
- 2 tbsp za’atar spice mix (from most supermarkets and Ocado) – or use 1 tbsp Moroccan spice blend
- 1 cauliflower, separated into florets, small leaves reserved
- 2 x 250g packs microwaveable rice
- 1½ tbsp extra-virgin olive oil
- 2 tbsp pomegranate molasses
- Large handful soft green herbs, chopped (we used parsley, mint and dill)
- 125g pomegranate seeds
- Finely grated zest and juice 1 lemon
- Natural yogurt to serve (optional)
Method
- Heat the oven to 200°C/180°C/gas 6. Put the carrots or squash and red onion in a roomy roasting tin and toss with the olive oil, salt and pepper and 1 tbsp of the za’atar. Roast for 10 minutes, then toss with the cauliflower florets and any small leaves and roast for a further 25 minutes until tender.
- Heat the rice according to the pack instructions, then toss with the vegetables in the roasting tin. Season with salt and a grind of black pepper, then drizzle over the extra-virgin olive oil and pomegranate molasses. Scatter over the remaining 1 tbsp za’atar, chopped herbs, pomegranate seeds and lemon zest. Squeeze over the lemon juice and serve warm with yogurt on the side.
- Recipe from April 2019 Issue
Nutrition
- Calories
- 333kcals
- Fat
- 7.1g (1.1g saturated)
- Protein
- 10g
- Carbohydrates
- 51.8g (21.5g sugars)
- Fibre
- 11g
- Salt
- 0.2g
delicious. tips
Swap the rice for mixed grains and add a handful of toasted nuts if you like.
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