Teff and Roast Vegetable Salad

Serves: 4 | Prep: 10 mins | Cook: 30 mins

Prepared teff grain is wonderful as a cold addition to any salad. Simply cook a batch of the grain on the weekend and add it to your meals as the week progresses.

We’ve used pumpkin, zucchini, red onion and cauliflower in this salad but you can easily sub in any of your favourite vegetables. The salad is also delicious with goat’s feta crumbled on top before serving.

Ingredients

½ cup Wildnee teff grain

1 cup water

2 tablespoons extra virgin olive oil

½ jap pumpkin, diced

1 zucchini, diced thickly

1 red onion, cut into wedges

¼ cauliflower, floreted

40g rocket leaves

2 tablespoons pumpkin and sunflower seeds

½ lemon, juiced

Sea salt, to taste

 

Method

  1. Preheat oven to 180°C and line a baking tray with baking paper.

  2. Combine vegetables with 1 tablespoon of olive oil, season well and toss to combine. Transfer to the baking tray and roast for 25 minutes, or until golden and tender. Set aside to cool before transferring to a large bowl.

  3. To cook teff: over a moderate heat, add 1 teaspoon of olive oil to a medium saucepan. Add the teff grain and sauté for 1 minute. Add water and a pinch of salt and bring to a simmer. Cover and allow to simmer until water has absorbed. Remove from the heat and fluff with a fork.

  4. Add the teff to the vegetables, add rocket and lemon and toss gently to combine. Season further if required and top with your choice of seeds

Meirav Dulberg