Ingredients

The following ingredients have 2 Servings
  • 100 g red carmargue rice (use regular wild rice if you prefer)
  • 1 tbsp olive oil
  • 200 g (½ tin) cooked chickpeas, rinsed and drained
  • 1 tsp smoked paprika
  • ½ tsp cumin
  • Pinch of salt and pepper
  • 1 head of romaine lettuce (chopped)
  • 1 Granny Smith apple (cored and sliced)
  • 10 red seedless grapes
  • ¼ red bell pepper (deseeded and chopped)
  • ¼ green bell pepper (deseeded and chopped)
  • ¼ yellow bell pepper (deseeded and chopped)
  • 8 cherry tomatoes (quartered)
  • ¼ cucumber (chopped)
  • ¼ small red onion (peeled and chopped finely)
  • ½ ripe avocado (de-stoned and chopped)
  • 2 hard boiled eggs (shelled and sliced)
  • 1 tsp white wine vinegar
  • 2 tbsp Greek yogurt
  • 100 g soft goat cheese (you may need to check the brand if you want to ensure it's vegetarian)
  • 1 tsp honey
  • 2 tbsp extra virgin olive oil
  • Pinch of salt and pepper
  • 2 tbsp cold water (optional)

Instruction

  • Cook the rice in boiling water for 30 minutes until tender. Drain and put to one side.
  • Heat the oil in a small frying pan on a medium heat. When hot add the drained chickpeas and cook for 5-6 minutes – tossing every couple of minutes – until the chickpeas start to brown. Sprinkle on the smoked paprika, cumin, salt and pepper, toss together and cook for a further minute, then remove from the heat.
  • Cover the bottom of a large serving bowl with the sliced romaine lettuce. Starting from the middle, spoon a line of chickpeas from one side of the bowl to the other. Place the apples, grapes, peppers, tomatoes, cucumber, red onion, avocado, sliced egg and cooked rice in strips on either side of the chickpeas.
  • To make the dressing, place the vinegar, Greek yogurt and goat cheese in a bowl and whisk together using a balloon whisk. Add in the honey and olive oil and whisk again until smooth. Season to taste. If you would like the dressing to be thinner, add in the cold water and whisk again before serving with the salad.