Balsamic Roasted Vegetable Rice Salad, from Nourishing Amy

INGREDIENTS:

• 200g rice (white, basmati or brown)
• 2 peppers (red, yellow or orange), small dice
• 1 large courgette, in rounds
• 2 red onions, in chunks
• Olive oil Balsamic vinegar
• 1 lemon
• Salt and pepper
• 70g pumpkin seeds
• 160g sweetcorn
• 100g fresh tomatoes, chopped
• 40g spinach, chopped

TO SERVE:

• Fresh coriander
• Black sesame seeds
• Lemon wedges

METHOD:

1. Preheat the oven to 160Fan/180*C and line 2-3 baking trays with parchment paper. Add the diced peppers, courgette and red onion to the trays and drizzle with 2-3 tbsp olive oil and 2-3 tbsp balsamic vinegar. Season with salt and pepper and roast for 30 minutes, turning over halfway through. Allow to cool.
2. Meanwhile, cook the rice and allow to cool
3. Add the rice to a large mixing bowl along with the roasted vegetables and all their cooking juices/oils, the zest and juice of 1 lemon, pumpkin seeds, sweetcorn, chopped tomatoes and chopped spinach. Toss well and season with salt and pepper. Stir through 1 more tbsp each of balsamic and olive oil, if you need more of a tang.
4. Serve at room temperature with some fresh herbs, seeds and lemon wedges.