200g seedless red grapes
200g brussels sprouts, trimmed and halved
500g baby carrots, peeled, halved lengthways
200g small beetroot, peeled and quartered
1 red onion, peeled, cut into 2cm wedges
2 garlic cloves, crushed
3 tbsp olive oil
500g long grain rice
2 tbsp lemon juice
1 tbsp maple syrup
1 tbsp Dijon mustard
Garden cress or watercress, to serve
250g Greek yoghurt, to serve
Preheat oven to 180°C (fan-forced).
Separate grapes into smaller bunches. In a bowl, toss grapes with the vegetables, garlic and 2 tablespoons of the oil. Season with salt and pepper. Spread over a baking tray lined with baking paper and bake for 25-30 minutes.
Meanwhile, cook rice following packet directions and drain. Whisk remaining oil with lemon juice, maple syrup and mustard in a serving jug.
Arrange rice on a serving platter. Top with the vegetables and cress. Serve with the yoghurt and lemon dressing to drizzle.