Roasted spiced carrots with herby rice recipe
 A warm and hearty salad made with some of the cheapest store cupboard ingredients, this is a real winner. This recipe is part of a Vegetarian budget meal plan for two. In September 2023, this recipe was costed at an average of £2.00 when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 400g/14oz carrots, halved2 red onions, cut into wedges2 tsp ground cumin1 tsp ground paprika2 tbsp olive oil 125g/4½oz long-grain rice100g/3½oz yoghurt1 garlic clove, finely chopped or gratedlarge handful fresh mintsmall handful fresh parsley2 tbsp drained caperssalt and ground black pepper 400g/14oz carrots, halved 2 red onions, cut into wedges 2 tsp ground cumin 1 tsp ground paprika 2 tbsp olive oil 125g/4½oz long-grain rice 100g/3½oz yoghurt 1 garlic clove, finely chopped or grated large handful fresh mint small handful fresh parsley 2 tbsp drained capers salt and ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Toss the carrots and red onion wedges on a baking tray with the cumin, paprika and olive oil. Season with salt and pepper, then roast for 35 minutes, or until tender and golden-brown. In the meantime, run cold water over the rice in a large pan and then give it a good rinse in a sieve until the water runs clear. Fill the pan with water until it reaches your first knuckle when the tip of your finger touches the rice. Bring it to a boil for 2 minutes over a high heat. Once it starts to boil, lower the heat, pop a lid on, and simmer for 12 minutes. Turn off the heat, remove the lid, and leave the rice to steam and cool. In a small bowl, mix the yoghurt with the garlic and season well with salt and pepper. To serve, toss the mint and parsley leaves through the yoghurt. Top the roasted carrots and onions with the yoghurt dressing, and scatter with capers to finish. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Toss the carrots and red onion wedges on a baking tray with the cumin, paprika and olive oil. Season with salt and pepper, then roast for 35 minutes, or until tender and golden-brown. Toss the carrots and red onion wedges on a baking tray with the cumin, paprika and olive oil. Season with salt and pepper, then roast for 35 minutes, or until tender and golden-brown. In the meantime, run cold water over the rice in a large pan and then give it a good rinse in a sieve until the water runs clear. Fill the pan with water until it reaches your first knuckle when the tip of your finger touches the rice. Bring it to a boil for 2 minutes over a high heat. Once it starts to boil, lower the heat, pop a lid on, and simmer for 12 minutes. Turn off the heat, remove the lid, and leave the rice to steam and cool. In the meantime, run cold water over the rice in a large pan and then give it a good rinse in a sieve until the water runs clear. Fill the pan with water until it reaches your first knuckle when the tip of your finger touches the rice. Bring it to a boil for 2 minutes over a high heat. Once it starts to boil, lower the heat, pop a lid on, and simmer for 12 minutes. Turn off the heat, remove the lid, and leave the rice to steam and cool. In a small bowl, mix the yoghurt with the garlic and season well with salt and pepper. In a small bowl, mix the yoghurt with the garlic and season well with salt and pepper. To serve, toss the mint and parsley leaves through the yoghurt. Top the roasted carrots and onions with the yoghurt dressing, and scatter with capers to finish. To serve, toss the mint and parsley leaves through the yoghurt. Top the roasted carrots and onions with the yoghurt dressing, and scatter with capers to finish.