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Ingredients

350g small button mushrooms, wiped clean
1 teaspoon balsamic vinegar
240g small cherry tomatoes on the vine
2 teaspoons coconut oil
2 garlic cloves, thinly sliced
150g chopped kale leaves
370g (2 cups) cooked black rice
60g creamy feta
1 tablespoon pepitas, lightly toasted

Method

Step 1 Preheat oven to 180C/160C fan forced. Grease a baking tray and line with baking paper. Place mushrooms on prepared tray and spray lightly with oil. Drizzle with the balsamic vinegar. Season well and bake for 20 minutes or until golden and tender. Add the tomatoes to the tray for the last 10 minutes of cooking time.
Step 2 Meanwhile, heat coconut oil in a large non-stick frying pan over medium heat. Cook the garlic, stirring, for 30 seconds or until aromatic. Add the kale and rice and cook, stirring, for 3 minutes or until kale is wilted and rice is heated through.
Step 3 Transfer the kale and rice to a serving platter. Top with the roasted mushrooms and tomatoes. Crumble over the feta and sprinkle with pepitas.

Black rice salad with roasted tomatoes, kale and feta

How to make Black rice salad with roasted tomatoes, kale and feta

Ingredients

Method