Serves: 4

Preparation:  30 minutes

Cooking Time: 40 minutes

Category: Vegetarian

Plan:   Prepare freshly on the day

Difficulty:  Easy

Course:  Main / Side if entertaining

Cuisine: English/Mediterranean

Warm Rainbow Vegetable Salad

This is a Guest Recipe from Jamie Oliver.

It is healthy and packed full of flavour and goodness and has a delicious array of ingredients.

You can vary the vegetables and I think the addition of Pomegranate Molasses give

this dish a sweet and tangy kick.

I have tried so many different ways to de-seed a Pomegranate and the least messiest and most

efficient way, in my opinion, is to simply slice off the top to expose the seeds.   Make about five vertical

cuts to the base moreorless lined up with the pith divisions and they will easily split apart into those sections,

and holding these over a bowl, you can quickly tease the seeds from the membrane, but be careful

to pick out the pithy bits if any fall into the bowl.   This method ensures very little messy juice

going everywhere!

Utensils

• Large serving platter
• Roasting tin
• Pyrex bowl to store roasted vegetables
• Large bowl for nuts and pomegranates
• Small dishes to store prepared ingredients
• Large slotted spoon
• Chopping board
• Sharp knife
• Kitchen scissors
• Vegetable peeler
• Pestle and mortar or Wooden mallet (to crush nuts)
• Clean tea towel
• Flat plate to dice cheese

Ingredients

• 2 red onions, peeled and cut into eight wedges
• 500g sweet potatoes, peeled and cut into small bite size chunks
• 3 mixed-colour peppers, seeded and cut into small chunks
• olive oil
• Balsamic vinegar
• 300g long grain & wild rice
• 1 pomegranate
• 50g mixed nuts, crushed
• 50g feta, diced into one centimetre pieces
• 10g fresh mint, chopped

Method

1. Preheat the oven to gas 6, 200°C, fan 180°C.
   
   
2. Prepare all your utensils and lay out all the ingredients on your work surface.
   
   
3. Peel and  the red onions into eight segments., Peel and cut the sweet potato into small chunks, deseed and roughly chop the peppers.
   
   
4. Put all the prepared vegetables in a large roasting tin with drizzles1 tbsp each of olive oil and balsamic vinegar, season, then roast for 40 mins until softened and crisping up at the edges then remove the vegetables and set aside in a bowl.
   
   
5. Cook the rice according to manufacture's instructions, then drain.
   
   
6. Pour about one tablespoon of  olive oil into the empty tin, scraping up any residual sticky bit,  mix in the rice to absorb the oils and then transfer to a serving dish..
   
   
7. Cut the pomegranate into sections and remove the seeds then set aside.
   
   
8. Dress the roasted vegetables with a little Pomegranate Dressing, then tip them onto the top of the rice.
   
   
9. Crush the nuts with a pestle and mortar, or put them into a roasting tin, cover with a tea towel and smash them with a wooden mallet (if you have one with a metal end, this will be even more effective) then mix these with the pomegranate seeds and place on to the top of the vegetables.
   
   
10. Dice the feta, then scatter over the nuts and Pomegranate seeds and finally garnish with the mint leaves.