Recipe Notes | Salmon & Roast Veggie Rice Salad


This is such an easy recipe and perfect for these spring days when it’s warm one minute and cold the next…

We made this using butternut squash, red pepper, cavolo nero but you could literally use any veggies leftover in the fridge. We layer the veggies and roast them in order of cooking time so the chopped up butternut squash goes in first for a good 30 minutes, then the red pepper for 5 minutes then the cavolo nero on top for another 5- 10 minutes with a good sprinkling of sunflower and pumpkin seeds and pine nuts.

For the rice we steam the brown basmati, red carmague and wild rice (this one from Waitrose is so good!) in the Miele steam oven on the automatic setting and it cooks perfectly every time. Then all you need to do is mix the veggies and rice together and stir in whatever chopped herbs you have to hand – we used chives, parsley and a few spring onions with half a finely chopped chilli to give it a bit of a kick. Lastly we added some roasted salmon fillets but you could easily leave the fish out to make this vegan and add a dollop of freshly made hummus instead.

This is such a great way to knock together a super fast lunch or supper and it’s particularly brilliant for using up fridge leftovers. Enjoy!

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