Ingredients
Rainbow roasted vegetable rice
- 1 medium sweet potato roughly chopped
- 1 medium white potato roughly chopped
- 5 broccoli florets roughly chopped
- 4 small carrots roughly chopped
- 5 radish
- ½ small cauliflower roughly chopped
- 1 corn on the cob
- ½ green chilli
- 3 garlic cloves
- 8 cooked green beans sliced into bitesize pieces
- 1 cooked corn on the cob
- drizzle of oil
- salt and pepper to taste
Honey, soy and garlic salmon
- 4 Salmon fillets
- 1 tbsp soy sauce
- 2 tbsps honey
- 2 garlic cloves crushed
- ½ juice of a lemon
- pinch of salt and pepper
- Served with
- a poached egg topped with chilli flakes
Instructions
Rainbow roasted vegetable rice
- Pre heat oven to fan 180℃
- Line a large roasting tray with parchment paper.
- Place the sweet potato, white potato, radish, carrots, broccoli, cauliflower, garlic and chilli into a food processor and blitz for 5-10 seconds until it reaches your desired rice texture (you will need to do this in batches as it won’t all fit in the food processor)
- Tip the vegetable rice onto the parchment paper and season with a good drizzle of oil, salt and pepper. Mix well, spread evenly and place in the oven for 30 minutes stirring half way through.
- After the rainbow rice has been in the oven for 20 minutes you need to be placing your salmon in the oven (see salmon recipe and method below)
- After placing the salmon in the oven, stir through the cooked corn and green beans before adding the sliced spring onion and red chilli – stir well. I then garnish it with fresh coriander and chilli flakes.
Honey, soy and garlic salmon
- Place the salmon fillets into an ovenproof dish and season with a pinch of salt and pepper.
- Mix the soy, honey, garlic and lemon into a small bowl before pouring over the salmon.
- Place in the oven at fan 180℃ for 10 minutes.
Nutrition
Calories: 505kcal | Carbohydrates: 44g | Protein: 45g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 257mg | Sodium: 330mg | Potassium: 1763mg | Fiber: 7g | Sugar: 14g | Vitamin A: 16928IU | Vitamin C: 55mg | Calcium: 114mg | Iron: 4mg
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