Roast vegetable, goats cheese and brown rice salad recipe

Preheat oven to 180°C.

Cut the eggplants in half, then slice each half to form 1 cm thick semi-circles. Sprinkle with salt and set aside for 20 minutes until juices bead on the surface. Rinse the eggplant and dry well.

Place all the vegetables in a roasting dish. Toss with oil, salt and pepper and roast for 30–40 minutes, or until the vegetables are tender and golden brown. Set aside to cool.

Place the brown rice in a saucepan. Cover with plenty of water and bring to the boil. Reduce to a simmer, cover and cook for 20–30 minutes, or until the rice is tender. Drain and refresh under cold running water.

Mix the roast vegetables, brown rice and spinach leaves together. Just before serving, toss dressing through. Pile onto a platter and crumble goat’s cheese over the top.

SBS cook’s notes 


This recipe has been reproduced with minor SBS recipe style changes. | Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.



Recipe from In the Kitchen by Campion and Curtis, with photographs by Steve Brown, Lisa Cohen, Greg Elms and Matt Harvey. Published by Hardie Grant Books.