Ingredients   

1 bunch of curly kale, ribs removed and cut into smaller pieces
2 kūmara, peeled and cut into 2cm cubes
3 tablespoons olive oil
1½ teaspoons ground cumin
½ cup brown rice & grain mix
1½ cup water
1 teaspoon chilli powder
¼ red onion, cut into small slices
¼ cup Parmesan cheese

Dressing

Juice of 1 lemon
1 garlic clove, minced
2 tablespoons olive oil
Pinch of pepper

Method   

Preheat the oven to 180°C

In a bowl, combine the kūmara, 2 tablespoons olive oil and ground cumin. Place onto an oven tray and roast for 20-25 minutes or until golden

Bring a pot of water to boil and add the rice & grain mix. Reduce heat, cover and cook for 15-20 minutes or until water is dissolved and rice is fluffy

In a bowl, combine the kale, 1 tablespoon olive oil and chilli powder. Place onto an oven tray and roast for 5-7 minutes or until the leaves are slightly crisp

In a small bowl, combine dressing ingredients and mix well

Transfer the roasted kale and roasted kūmara to a serving bowl. Add the cooked rice mix and combine well

Drizzle with salad dressing and top with red onion and Parmesan cheese