Seven colours salad

Name: Seven colours salad recipe
Yield: 4
Ingredients: 1 red onion, thinly sliced into rounds; 1 long red chilli, sliced; 1/3 cup (80ml) red wine vinegar; 1 1/2 cups basmati rice, rinsed; 1 tsp ground turmeric; 3 tsp mild curry powder; 1/2 cup (85g) raisins or sultanas; 125g unsalted butter, melted; 1 cinnamon quill; 750g sweet potato, cut into long wedges; 250g cherry tomatoes on the vine; 2 lemons, halved; 1/4 cup (80g) fruit chutney (we used Mrs Ball’s Chutney); 400g can black beans, rinsed, drained; 1 Lebanese cucumber, sliced into rounds; 1 bunch coriander, sprigs picked; Extra virgin olive oil, to drizzle

2 ratings

Jump to recipe

by Warren Mendes

delicious. team

Jun 08, 2021

This colourful salad is an easy way to brighten up the dinner table.

1 red onion, thinly sliced into rounds
1 long red chilli, sliced
1/3 cup (80ml) red wine vinegar
1 1/2 cups basmati rice, rinsed
1 tsp ground turmeric
3 tsp mild curry powder
1/2 cup (85g) raisins or sultanas
125g unsalted butter, melted
1 cinnamon quill
750g sweet potato, cut into long wedges
250g cherry tomatoes on the vine
2 lemons, halved
1/4 cup (80g) fruit chutney (we used Mrs Ball’s Chutney)
400g can black beans, rinsed, drained
1 Lebanese cucumber, sliced into rounds
1 bunch coriander, sprigs picked
Extra virgin olive oil, to drizzle

Method

1.

Preheat oven to 180°C fan-forced (200°C conventional). Combine the onion, chilli and red wine vinegar in a bowl with a little salt and set aside to pickle.
2.

To make the rice, combine the rice, turmeric, 1 tsp curry powder, raisins, 75g butter, cinnamon, 21/2 cups (625ml) water and 11/2 tsp salt. Bring to a simmer over medium heat then reduce to low, cover and cook for 15 minutes or until rice is tender.
3.

Place the sweet potato on a lined baking tray. Melt the remaining 50g butter and combine with the remaining 2 tsp curry powder and season with salt. Brush three quarters of the mixture over the sweet potato then roast for 35 minutes or until tender. Increase oven to 220°C. Add the tomatoes and lemon to the tray. Combine the remaining curry butter with the chutney and brush over all ingredients on the tray. Return to oven and roast for a further 12-15 minutes until tomatoes are blistered and sweet potato is tender. Remove and cool slightly.
4.

Fluff rice with a fork and arrange the rice on a platter. In segments arrange the sweet potato, tomato, lemons, drained pickled onion, black beans, cucumber and coriander. Squeeze over the roasted lemons, drizzle with oil and toss together at the table just before serving.