warm rainbow veg salad

Serves: 4

Ingredients:
2 red onions
500g sweet potatoes
3 mixed-colour peppers
1 tablespoon olive oil
1 tablespoon red wine vinegar
300g long grain & wild rice
1 pomegranate
50g mixed nuts
50g feta
10g fresh mint

Method:
preheat the oven to 180°c. peel and quarter the red onions, scrub and cut the sweet potato into 5cm pieces, and deseed and roughly chop the peppers. put it all in a large roasting tin with 1 tbsp each of olive oil and red wine vinegar, season, then roast for 40 mins until softened and crisp up at the edges.
cook the rice to pack instructions, then drain. tip the roasted veg into a bowl, then pour 1 tbsp each of red wine vinegar and olive oil into the empty tin, scraping up any residual sticky bits. cut the pomegranate in half and squeeze the juice through a sieve (to catch seeds; reserve these) into the tin, then mix well and season to taste.
dress the roasted vegetables with a little of the pomegranate dressing, then tip the rice into the tin and toss with the remaining dressing. pile onto a large platter and top with the roasted vegetables.
bash the nuts with a pestle and mortar, then sprinkle them on top. crumble over the feta, then scatter over the reserved pomegranate seeds and pick over the mint leaves.