Basmati Rice Salad with Chick Peas and Roasted Red Pepper, Lemon and Moroccan Spiced Dressing

Method

• 1

  Step 1

  For the rice, place the rice with the water into a suitable sized pan. Cover and bring to the boil. Simmer until cooked.
• 2

  Step 2

  After around 10-15 minutes, the water should have evaporated and you should be left with fluffy rice. Once cooked, refresh in cold water to stop the cooking process.
• 3

  Step 3

  Whilst the rice is cooking, place a pan onto the stove with a little oil. Once hot, place the shallots in the pan. Turn down the heat and allow to sweat gently on the heat for 15 minutes.
• 4

  Step 4

  Put the spices in with the shallots and allow to cook for a further 10-15 minutes.
• 5

  Step 5

  Place the chick peas with the shallots and spices in a suitable bowl with the drained rice, roasted peppers and coriander.
• 6

  Step 6

  For the dressing, place the mustard and honey into a bowl. Whisk in the wine vinegar until incorporated. Slowly whisk in the oil and then add the spices.
• 7

  Step 7

  Drizzle over the rice salad. Finish with a little natural yoghurt and serve with chicken or fish.