Ingredients

2 Beetroot

2 Medium Carrots

1/2 a Medium Sweet Potato

150gm Brown Rice

500ml Vegie Stock

1/4 Cup Pre-Soaked Puy Lentil (French Green)

2Cups Filtered Water

2 Cups Rocket

2 Cups Spinach

Pomegranate for Garnish (Not in picture)

Vegie Marinade

3 Tbs Macadamia Oil

2 Tbs Maple Syrup

3 Tbs Balsamic Vinegar

1/8-1/4 Tsp Rosemary dried or fresh

(Rough Guide adjust Quantities to taste)

Dressing

Repeat Marinade

Method

Dice Vegies into 1cm cubes, add marinade and set aside. For a few hours then drain. Discard Marinade

Put drained Vegies on an oil baking tray and bake in a pre-heated oven for approx 45min at 180*C

Add oil into a pressure cooker,
add washed rice and stock. Set to high pressure and once steam comes out turn heat down slightly and cook for 15-20min. (Rinsing is Optional)

Add Pre-Soaked Lentils to a pot of cold water, bring to the boil. Reduce heat and simmer for 15min or till soft. Drain

Roughly chop the Spinach and Rocket

Combine all ingredients in a bowl and add the Dressing

Serve with Steak, Lamb or any other Red Meat or enjoy as a great Vegan Dish

Serves 2-4

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