A substantial main meal salad, this salad is also good as a side dish to accompany grilled or barbecued salmon or chicken.
Prep 10 mins
Cook 35 mins
400g (14oz) Camargue red rice
400g can chickpeas, drained and rinsed
280g jar roasted artichokes, drained
1 red chilli, deseeded and finely chopped
Handful of fresh coriander, finely chopped
Handful of flat-leaf parsley, finely chopped
2 tbsp pine nuts, toasted
75g (21⁄2oz) feta cheese, crumbled
For the coriander and orange dressing:
6 tbsp extra virgin olive oil
2 tbsp white wine vinegar
Juice of 1 large orange
11⁄2 tsp coriander seeds, lightly crushed
1 tsp Dijon mustard
Pinch of sugar
Salt and freshly ground black pepper
1 For the dressing, place all the ingredients in a small bowl or jug and mix well. Taste and adjust the seasoning as required.
2 Place the rice in a large pan of salted water and cook according to pack instructions until tender. Drain well and transfer to a serving bowl.
3 While the rice is still warm, stir through the chickpeas, artichokes, chilli, and herbs, and mix well. Pour the dressing over the rice mixture and toss together.
Taste and adjust the seasoning.
Top with the pine nuts and feta cheese and serve.
Camargue red rice has a slightly nutty taste. You can also use half Camargue rice and half basmati rice.
Recipe taken from The Gluten Free Cookbook by Heather Whinney, Jane Lawrie and Fiona Hunter published by DK, www.dk.com