- Serves4
- CourseMain meal
- Prepare15 mins
- Cook40 mins
- Total time55 mins
Ingredients
- 3 medium parsnips, peeled and cut into 3-4cm chunks
- 4 beetroot (depending on size), peeled and cut into wedges
- 1 tbsp olive oil
- 190g pack cooking chorizo, sausages halved
- 330g pack Brussels sprouts, halved
- 3 tbsp maple syrup
- 1 tbsp Cooks' Ingredients Zaatar
For the dressing
- 4 tbsp olive oil
- 3 tbsp red wine vinegar
- 2 tsp maple syrup
- 3 tbsp nonpareille capers in brine, drained
For the salad
- 50g pecan nuts
- 250g pack Merchant Gourmet Brown, Red & Wild Wholegrain Rice
- 75g wild rocket
- 4 salad onions, finely sliced
- 25g pack flat leaf parsley, leaves finely chopped
- 25g pack mint, leaves only, finely chopped
- 100g goat’s cheese, roughly broken up
Method
Preheat the oven to 200°C, gas mark 6. Spread the parsnips and beetroot out in a single layer on a large baking tray and drizzle with the oil. Toss to coat, then spread out again, season with a little salt and roast for 20 minutes. Add the chorizo halfway through.
Stir in the sprouts, return to the oven for 10 minutes, then drizzle over the maple syrup, scatter over the zaatar and increase the oven temperature to 220°C, gas mark 7. Return the vegetables to the oven (don’t wait for it to reach temperature) for 10 minutes more, until caramelised and charred in places.
Meanwhile, mix the dressing ingredients together, season and set aside. Prepare the salad. Spread the pecans out on a separate baking tray. Roast on the shelf beneath the vegetables for 8 minutes, then cool slightly and roughly chop. Cook the rice according to pack instructions.
Once the vegetables and chorizo are ready, toss with the pecans, rice, the other salad ingredients and dressing in a large serving dish. Check the seasoning and serve while still warm
Cook’s tip
Vary the ingredients as you prefer – use walnuts or almonds instead of pecans, swap the chorizo for fried bacon lardons or use honey to glaze the veg instead of maple syrup.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 3,250kJ/ 781kcals |
|---|---|
Fat | 50g |
Saturated Fat | 13g |
Carbohydrates | 51g |
Sugars | 25g |
Fibre | 12g |
Protein | 25g |
Salt | 2.8g |