After dat summer bod but not willing to compromise anything? This salad is your gal. Packed with every flavour under the sun and carbing the F up with brown rice and chickpeas and a healthy dose of good fat with some extra virgin olive oil. Hello bikini season #amirite?
What do ya need?
- x1 Cup of Brown Rice
- x1 Vegetable Stock Cube
- ½ a Cucumber
- ½ a red Bell Pepper
- x2 Spring Onions
- x1 small Garlic Clove
- x1 large Carrot
- x1 Cup of Sweetcorn
- ½ a Courgette
- x1 Can of drained Chickpeas
- x1 Apple
- The juice of 1 small Lemon
- ¼ of a fresh chilli
- x2 Sprigs of Fresh Mint
- x1 small bag of Rocket
- x2 TBSP Extra Virgin Olive Oil (using the good shit is worth it)
- x2 TBSP Nutritional Yeast (Optional but good for yo B12 levels and delicious)
Ok so I know this looks like an awful lot of stuff for a little salad but it will serve about 4 large bowls and it’s a great one for keeping in the fridge for the next day!
This salad is my fave because not only is it super filling but it’s a real rollercoaster for the senses. One minute you’ll be chowing down on a sweet piece of apple then you’ll suddenly be punched in the gob by a slither of fresh chilli but then the wound will be caressed by a fresh mint leaf and some cucumber.
First things first, get the brown rice on the boil with the stock cube in the water, this will keep the rice nice and tasty.
Now roughly chop the courgette, Cucumber and Pepper and chuck in a big ass mixing bowl.
Cut the spring onions into thin slithers and add to the mix.
Drain a can of chickpeas and chuck em in the bowl along with the rocket and fresh mint.
Cut the apple and carrot a little smaller than the rest of the veg so they’re easy on your pearly whites. Add to the bowl with the Juice of a lemon. This will add a beautiful fresh flavour combined with the mint and also stop the apple from browning!
Now very finely dice (as small as you can!) the fresh Chilli and garlic and chuck it in along with the defrosted sweetcorn (the quickest way to defrost it is to pour some boiling water over it and leave for a minute, then drain!)
By now your rice should be cooked (brown rice takes between 15-20 minutes) so you can take it off the heat and drain it under cold water. When it’s fully cold add it to the bowl with the Nutritional Yeast and Olive Oil.
Season with a big pinch of salt and pepper and mix!