Prep time: 5 minutes Cook time: 1 5 minutes Equipment needed: Saucepan , bowl, sharp knife Serves: 2
Ingredients: 100g Red Camargue rice 400 g tin of chickpeas, drained 3 large carrots 2 courgettes
2 00g l tin sweetcorn 1 small avocado 1 small red onion, very finely sliced
100g s ugar snap peas
8 baby tomatoes , halved 25g pumpkin seeds, toasted
For the dressing:
1 tbsp white balsamic vinegar 2 tbsp extra virgin olive oil Sea salt and freshly ground black pepper
Bring a saucepan of salted water to the boil and cook the red rice for 25 minutes or according to the instructions on the pack. Drain and set aside to cool.
Grate or spiralise the carrots and courgette s. Cut the avocado in half, remove the stone and scoop out the flesh with a spoon. In a small bowl, whisk the dressing ingredients together. Arrange all the ingredients attractively in two bowls and drizzle over the dressing. Feel very virtuous!