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

Cooking Time
15-20 min Minutes


  • 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.


19 Total
  • 200 g Country Range Basmati Rice
  • 400 ml cold water
  • 1 shallot, sliced
  • 1 tsp Country Range Ground Turmeric
  • 1 tsp Country Range Cumin Seeds
  • 1 tsp Country Range Coriander Seeds
  • 1 tsp Country Range Crushed Chillies
  • 1 tsp Country Range Paprika
  • 4 tsp Country Range Salt
  • 100 g Country Range Chick Peas
  • 1 red pepper, roasted
  • 25 g fresh coriander, chopped
  • Dressing
  • 1 tbsp Country Range English Mustard
  • 2 tbsp Country Range White Wine Vinegar
  • 4 tbsp Country Range Extra Virgin Olive Oil
  • 1 tsp Country Range Honey
  • ½ tsp Moroccan spice
  • ¼ tsp Country Range Paprika

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