Warm Sweet Potato and Brown Rice Salad with Toasted Sweet Kelp

Connemara Organic Seaweed Warm Sweet Potato and Brown Rice Salad with Toasted Sweet Kelp recipe

Warm Sweet Potato and Brown Rice Salad with Toasted Sweet Kelp

Ingredients
3 tbs Olive Oil
1/2 tsp Chilli Powder
1 Large Sweet Potato peeled and cut into 2cm cubes
4 Shallots quartered lenghtways
500 ml Water
200g Brown Basmati Rice rinsed
1/2 tsp Seaweed Seasoning

Dressing
Juice of 2 Limes or Lemons
50ml Extra Virgin Olive Oil
2 tsp Toasted Sesame Oil
1tbs Tamari or Soy Sauce
1 Garlic Clove Crushed
3 Spring Onions (optional)
1 tsp Honey

Garnish
1tbs Toasted Sweet Kelp
3tbs Mixed Seeds
2 tbs Chopped Coriander

Method

  1. Pre heat oven 230degrees C 420 degrees F Gas 8.
  2.  Mix together Olive Oil, Chilli Powder and Seaweed Seasoning in a large bowl.
  3.  Add Cubed Potatoes and Shallots.
  4.  Mix well and place on a baking.
  5.  Roast for 25/30 minutes.
  6.  Bring water to the boil add rice and let cook for 30/35 minutes or until water is absorbed.
  7.  While rice is cooking start to make dressing.
  8.  Mix all ingredients well in a jar or bowl.
  9. Pour Dressing over cooked rice mixing well and leave to cool slightly.
  10.  Add Roasted vegetables and Garnish with Chopped Coriander, Sweet Kelp and Mixed Seeds.