Chilli Honey Roasted Sweet Potato & Brown Rice Salad (Vegetarian)

Enjoy a fresh and flavour-packed vegetarian salad made with roasted sweet potato, wholesome brown rice, rich Manuka Honey, and Australian Bush Spices’ Extra Virgin Lemon Myrtle Olive Oil. This vibrant recipe delivers the perfect balance of sweet, spicy, and native Australian flavours.

Prep Time: 10 minutes (+ cooling time)

Cook Time: 35 minutes

Ingredients

Serves 4 as a side Prep 10 mins (+ cooling time) Cooking 35 mins
3-4 small (700g) gold sweet potatoes, quartered lengthways, cut into 3cm pieces
2 tbs Manuka Honey, mixed with chilli flakes
¼ cup (60ml) Extra Virgin Lemon Myrtle Olive Oil
1 cup (200g) brown rice
½ cup (100g) French lentils, rinsed, drained
2 spring onions, thinly sliced
1 tbs chopped flat-leaf parsley
1 tbs chopped mint
1/4 cup (30g) pecans, toasted, chopped
1/4 cup (60ml) lemon juice
1/4 cup (60ml) buttermilk
1 tbs wholegrain mustard
1 tsp finely grated lemon rind
Flat-leaf parsley leaves, to serve
Mint leaves, to serve
Extra bowl of Manuka Honey mixed with chilli flakes, to drizzle

Instructions

Preheat oven to 220°C. Line a baking tray with baking paper and place sweet potato on the tray. Combine the honey and 1/2 of the olive oil in a small bowl. Brush over the sweet potato. Bake, turning halfway, for 35 mins or until caramelised and tender.
Meanwhile, cook rice and lentils in boiling water for 30 mins or until tender. Drain well and cool. Toss with spring onion, parsley, mint, pecans and 2 tbs lemon juice.
Whisk buttermilk, wholegrain mustard, lemon rind, remaining oil and remaining lemon juice. Season well.
Arrange rice mix on a platter. Top with sweet potato, parsley and mint. Drizzle with buttermilk dressing and extra chilli Manuka honey.