This is a healthy vegan salad/lunch that draws on Italian influences.  The vegetables in the recipe can be substituted according to the seasons and availability. This would work just as well with roasted carrot, celeriac and leeks in the winter.

Turn the oven on to 200C.

Spread the 3 grain mix on to a baking tray and roast in the oven for 10-15 minutes (this step is not necessary but following it will impart a “nuttiness” and depth of flavour to the grains).

Peel and dice the vegetables, keeping them broadly similar in size. Doing so will ensure they cook evenly. You can be as neat and fancy, or big and rustic as you like. Save any fennel fronds for later 

Cooking/assembly

Roast Cook the grains in salted water along with the smoked paprika, following the instructions on the packet, till just done and retaining a little bite.

Drain through a sieve and run under the cold tap in order to cool the rice quickly and decant into a large mixing bowl.

Do this part ahead of time and store the rice in the fridge (Once cooked the rice will be approximately 500g in weight).

Coat the vegetables with half of the oil, season generously with salt and spread out evenly on the roasting tray.

Roast in the oven for 20-30 minutes. Bear in mind larger pieces will take longer to cook than smaller bits. The vegetables are done when they are soft and starting to colour nicely at the edges.

Take the vegetables out of the oven, squeeze the lemon juice over and allow to cool.

Coarsely chop the herbs along with any reserved fennel fronds.

Serving

Combine the cooked grains, roasted vegetables and chopped herbs in a large bowl and dress with the remaining oil and vinegar.