Warm Red Rice Salad with Paprika-Glazed Carrots, Charred Cucumber and Goat Cheese with Lime Seed Vinaigrette

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the carrots with 1 tablespoon olive oil, smoked paprika, ground cumin, 1/2 teaspoon salt, and a little black pepper. Spread on a tray and roast for 22 to 25 minutes, until tender with golden edges.

2. 2

   Meanwhile, place the red rice and water in a saucepan with a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 25 to 30 minutes until the rice is tender and the liquid is absorbed. Let rest for 5 minutes and fluff with a fork.

3. 3

   Toast the sunflower seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until lightly golden and fragrant. Remove and set aside.

4. 4

   In the same skillet, heat 1/2 tablespoon olive oil over medium-high heat. Add the cucumber and cook for 2 to 3 minutes to lightly char it without losing all of its texture. Add the red onion and sauté 1 minute more. Remove from the heat.

5. 5

   In a small bowl, whisk together the lime juice, lime zest, honey, Dijon mustard, the remaining 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper to taste until the vinaigrette is emulsified.

6. 6

   In a large bowl, combine the warm red rice, roasted carrots, charred cucumber, red onion, fresh mint, fresh parsley, and half of the sunflower seeds. Pour in the vinaigrette and toss gently.

7. 7

   Transfer the salad to a platter or serve on plates. Finish with the crumbled goat cheese and the remaining sunflower seeds. Adjust with more salt and black pepper if needed, and serve warm.