Jerk-roasted veg and grain salad

10 INGREDIENTS • 5 STEPS • 40MIN

Jerk-roasted veg and grain salad

Recipe
Caribbean flavours pep up colourful veggies in this quick, nutritious dish.
Love This Recipe?
Add to plan
logo
Jerk-roasted veg and grain salad
Save
Caribbean flavours pep up colourful veggies in this quick, nutritious dish.
author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

40MIN

Total time

Ingredients

Servings
2
1/2 head
cauliflower
broken into florets, stalks chopped into chunks, tender leaves reserved
1
red onion
cut into wedges
1
M&S Remarksable Value red pepper
chopped into chunks
3 tbsp
The Black Farmer X M&S jerk paste
200 g
M&S Remarksable Value red cherry tomatoes
100 g
M&S rice and quinoa
1
lime, halved
2 tbsp
satay dip
to serve
1 handful
coriander, leaves picked
to serve
1 handful
pumpkin seeds, toasted
to serve

Nutrition per serving

VIEW ALL
Calories
625kcal
Fat
24.3 g
Saturates
4.6 g
Sugars
18.5 g
Salt
262.8 mg
Love This Recipe?
Add to plan
logo
Jerk-roasted veg and grain salad
Save
author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

Hide images
step 1
Preheat the oven to 220°C/200°C fan/gas mark 7.
step 2
Arrange the cauliflower florets and stalks (1/2 head), onion (1) and red pepper (1) in a roasting tray. Combine the jerk paste (3 tbsp) with 1 tbsp olive oil to loosen, then toss over the veg and season. Roast in the oven for 15 minutes, until the vegetables are starting to char at the edges.
step 3
Add the M&S Remarksable Value red cherry tomatoes (200 g) and cauliflower leaves with a splash of olive oil and return to the oven for a further 10-15 minutes, until the tomatoes have broken down and the leaves have browned.
step 4
Meanwhile, cook the quinoa with bulgur wheat (100 g) according to the pack instructions. Char the lime halves (1) in a frying pan over a medium heat, cut-side down.
step 5
Serve the roasted veg with the rice and quinoa, charred limes, satay (2 tbsp), fresh coriander (1 handful) and pumpkin seeds (1 handful).
step 5 Serve the roasted veg with the rice and quinoa, charred limes, satay (2 tbsp), fresh coriander (1 handful) and pumpkin seeds (1 handful).

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

Similar recipes

Dinner
Lunch
Vegan
Vegetarian
Healthy
Salad
Rice
Tomatoes
0 Saved
top