Cumin Kumara Rice Salad with Garlic Mint Yoghurt
Serves 8 / Prep time: 25 minutes / Cooking time: 40 minutes
Grain-based salads like this are so filling and don’t take too much thinking about what else to add on the side. This is such a winner during the week, and lasts well; all you need to do is scoop it into a container. If you are making it for the week, we suggest leaving out the avocado and adding it as you need it. Delicious with salmon or lamb.
Cumin Kumara Rice Salad Photo: Two Raw Sisters Margo and Rosa Flanagan
Ingredients
- 1.5kg kumara (approx. 3 large), cut into large, random chunks
- 2 red onions, sliced
- pinch of sea salt
- 2 tsp ground cumin
- pinch of chilli flakes
- oil
- 1½ cups brown rice
- 2 tbsp tamari
- 3 stalks kale, finely chopped
- 1 x 400g can of black beans, drained and rinsed
- 1 avocado, cut into cubes
- 1 cup flaked almonds, toasted
- large handful of fresh coriander, roughly chopped
Garlic mint yoghurt
- ½ cup coconut yoghurt
- juice of 1 lemon
- 1 clove of garlic, crushed and roughly chopped
- ¼ cup packed mint leaves, roughly chopped
- 1 tbsp tahini
- pinch of sea salt
- black pepper
Method
Preheat the oven to 200°C.
Onto 2 baking trays, place the kumara, onion, sea salt, cumin and chilli flakes, then drizzle over the oil. Toss everything until well-combined.
Place the baking trays in the oven and cook for 35–40 minutes, or until the kumara and onion are soft and golden. Once cooked, remove from the oven and allow to cool slightly.
Cook the brown rice, according to the packet instructions, but adding the tamari to the water at the beginning before you bring the rice to the boil.
To make the garlic mint yoghurt, place all of the ingredients into a blender or food processor, and blitz until smooth and creamy. Pour into a bowl and set aside.
To assemble the salad, get out a large, flat salad platter. Start with a layer of brown rice, followed by the roasted kumara and onion, then the kale, black beans, avocado, garlic mint yoghurt, almonds and coriander. Continue this process for another 1–2 layers.
This salad will last in your fridge in an airtight container for 3-4 days.
