1 ½ cups cooked Spekko Long Grain Parboiled Rice
200 g can chickpeas, drained and rinsed
2 green onions, trimmed, finely sliced
90 g fresh dates, pitted and torn into rough pieces
a handful of cashew nuts
5 ml (1 tbsp) preserved lemon, chopped, plus extra to serve (optional)
salt and pepper
250 ml (1 cup) torn mint leaves
1 orange, zested and fruit cut into segments
For the dressing
1/3 cup fresh orange juice
1/4 cup fresh lemon juice
30 ml (2 tbsp) olive oil
1/2 tsp ground cumin
salt and ground black pepper to taste
1. Mix the rice, chickpeas, green onions, dates, cashews, and preserved lemon together. Season.
2. Whisk together the orange juice, lemon juice, olive oil and ground cumin. Season with salt and pepper.
3. Dress the rice salad with the dressing and toss to combine. Toss the herbs through the salad just prior to serving. Garnish with coconut flakes, orange zest and segments.