Who can resist a winter salad? We love this seasonal one from Rukmini Iyer and her Roasting Tin series of cook books.
Brussels sprouts and pancetta are a classic for a reason – they’re utterly compelling together. Carbed up with some wild rice, with seeds for crunch and feta and lemon for flavour, this rice salad is as lovely for a hot dinner as it is for a cold lunch the next day.
The Roasting Tin by Rukmini Iyer is published by Square Peg. Photography by David Loftus.
500g of Brussels sprouts, halved
80g of cubed pancetta
Sea salt and freshly ground black pepper
2 tbsp of olive oil
1 lemon, juice only
100g of feta cheese, crumbled
A handful of fresh flat-leaf parsley, finely chopped
Preheat the oven to 180°C fan/200°C. Place the rice in a pan of boiling salted water and simmer for 25-30 minutes until cooked through.
Tip the halved brussels sprouts and pancetta in a roasting tin large enough to hold everything in a single layer. Season well with black pepper and drizzle with the olive oil, working everything together well with your hands. Place in the preheated oven and roast for 25-30 minutes. Throw in the sunflower seeds for the final 5 minutes of cooking.
Drain the rice well, then stir it into the roasted sprouts and pancetta along with the lemon juice, crumbled feta and flat leaf parsley. Taste and season as needed with the sea salt and black pepper, and serve hot.