Orange, fennel & wild rice salad

buffet christmas leftovers fibre leftover carrots leftover nuts leftovers party vitamin c winter

N/A

Source

Ingredients

500g carrots we used purple and orange ones), peeled, halved and cut into short batons on an angle

1 tbsp olive oil

100g mixed basmati & wild rice

75g puy lentils

3 oranges

large fennel bulb , quartered, core removed, thinly sliced

1 red onion , halved and thinly sliced

200g seedless red grapes , halved

100g pecans , chopped

large handful parsley , chopped

large handful mint , chopped

2 tbsp Dijon mustard

zest and juice 1 lemon

4 tbsp olive oil

1 tbsp maple syrup

Method

Heat oven to 200C/180C fan/gas 6. Toss the carrots, oil and some seasoning on a large baking tray. Cook for 25-30 mins until tender. While the carrots cook, fill 2 large pans with salted water and bring to the boil. Add the rice to one pan and the lentils to the other. Cook following pack instructions, or until just cooked, then drain and set aside to cool.

Zest the oranges over a large bowl. Cut away the peel and pith, then cut along each piece of membrane to remove the segments, catching any juices in the bowl. Set the segments aside. Add the ingredients for the dressing to the orange zest and juice, season and whisk.

When the carrots have cooled a little, add to the dressing with the remaining salad ingredients, including the cooked rice, lentils and orange segments. Toss together and serve on a big platter.