148 The NEFF oven with microwave functionality makes this salad quick and easy to prepare. It can be served hot, warm or cold. Autumn roast vegetable salad Oven setting: Microwave and Microwave METHOD Combination Place rice and quinoa mix in a microwave proof dish and add 2½ cups of water. Cover dish loosely with Serves: 4–6 plastic wrap. Place the dish in the oven on the wire Preparation time: 15 minutes rack in shelf position 1. Select Microwave 600W and Cooking time: 1 hour cook the rice and quinoa for 30–40 minutes or until Level of difficulty: Easy rice is cooked. Stir rice once during cooking time. When cooked remove from oven, cover and allow to stand while vegetables are cooking. INGREDIENTS 1 cup brown rice and quinoa rice blend Line the solid enamel tray with baking paper. Place 1 tsp salt onion, carrot, beetroot and sweet potato on the 1 red onion, peeled and chopped prepared tray and drizzle with olive oil. Season the into 1cm pieces vegetables with salt and pepper. Place vegetables in the 1 medium carrot, peeled and chopped oven on shelf level 2. Select Microwave Combination, into 2cm pieces CircoRoast 200°C with 360W and adjust cooking time 2 medium beetroots, peeled and chopped to 10 minutes. Add the pumpkin and garlic and cook into 2cm pieces for a further 10 minutes. 1 small sweet potato, peeled and chopped Place rice, quinoa and roasted vegetables in a large into 2cm pieces serving bowl. Add sesame oil and coriander leaves and 2 tbsp olive oil toss to combine. Serve. 200g piece Jap pumpkin, peeled and chopped into 2cm pieces NOTE 1 clove garlic, crushed Cooking time may vary for the quinoa and rice mix, 2 tsp sesame oil cook until rice is tender or follow cooking time on the ½ cup coriander leaves packet. Black pepper, to taste THE NEFF AUSTRALIA COOKBOOK SIDES