125 ml (½ cup) olive oil
Juice of 2 lemons
500 ml (2 cups) cooked Spekko Saman Brown Rice
100 g black olives, pitted
125 ml (½ cup) chopped sun dried tomatoes
250 ml (1 cup) roughly chopped Italian parsley
1 x 410 g can chickpeas
1 x 410 g can red kidney beans
250 ml (1 cup) sultanas, soaked in Rooibos tea if very firm
100 g thin green beans, cut in thirds and blanched
2 cloves of garlic, crushed
1 red chilli, sliced (optional)
salt and freshly ground black pepper to taste
100 g wild or ordinary rocket
Shavings of Parmesan cheese to garnish
- Mix olive oil and lemon juice in a bowl. Toss Spekko Brown Rice with rest of ingredients, except rocket and Parmesan cheese. Pour dressing over and toss again.
- Refrigerate to marinate for at least 2-4 hours. Season to taste and add rocket, toss through and allow to stand for 1 hour. Top with Parmesan shavings and serve.
- If you prefer to cook your own red kidney beans and chickpeas for the salad, add 250 ml each to the rest of the ingredients.
- Due to the combination of Spekko Saman Brown Rice, beans and chickpeas this salad has a very low GI and is a perfect vegetarian meal.
From the Spekko kitchen