Moroccan roast vegetable salad

Ingredients 1 sweet potato, 1 carrot, 1 tsp garam marsala, 1 tsp coriander, olive oil, 2 oranges, 1/4 cup sultanas, 1 cup wild rice, Quorn "chicken" pieces

 
Serves: 2 Preparation: 1 hour

Well my little toasties, it has been quite some time since I have updated this blog. Everything Goes With Toast will be 2 years old in March, which is coincidentally the same month I will be giving birth to my Starchild, and the same month David Bowie releases his first album in 10 years. A month of excitement all round! Due to the whirlwind of pregnancy I have neglected this horribly, but I hope this lovely Eastern spiced rice salad will make up for it.

1) Peel the carrot and cut into chunks, then cut the sweet potato into equal sized chunks. Add to a casserole dish along with the juice and zest of 1 orange, a teaspoon of garam marsala and a teaspoon of olive oil. Put the lid on the dish and shake thoroughly to coat the vegetables, then roast at 180 degrees for 30 minutes, shaking again after 15 minutes.

2) Add the Quorn pieces and shake to coat with flavour. Roast for a further 30 minutes.

3) Juice the other orange and put the sultanas into the juice to plump up. Set aside.

4) Rinse the rice and put on to boil. When the rice is cooked, strain the water away and add the sultanas and orange juice.

5) Add the coriander to the casserole dish and shake to coat the Quorn and vegetables, then serve the vegetables with the rice.