Winner Weekends - Orange and Brown Rice Salad

Going to a friends place this weekend? Having family over? Why not try something new and dazzle them with a winner salad; full of great flavours, filling ingredients and sustaining nutrients! This can be paired with your classic 'proteins' (chicken, beef, fish) for a well rounded plate or just as part of a pot luck style dinner 🍽

Watch a video of how to make it here:

https://www.youtube.com/watch?v=6Jxk_QLFdfY

Nothing says delicious like fresh juicy oranges and warm, hearty ingredients.

Create and share this on your social media pages:

Step one: cook 1.5 cups of brown rice according to package instructions (some may use a rice cooker, microwave, or stovetop to do this). Pre-heat oven to 200°C

Step two: Bake 400g chickpeas. To do this, drain and rise chickpeas until all bubbles disappear. Pour onto a lined baking tray and pat dry with paper towel. Drizzle a small amount of EVOO over the chickpeas, adding a pinch of salt, and approximately 1/2 teaspoon of thyme, chilli and basil. Mix well and bake for 35 minutes. Stirring once during cooking.

Step Three: Heat 1/2 tablespoon EVOO in a pan over a medium heat, meanwhile dice vegetables: 1 zucchini, 1 bunch broccolini, 1 cup snow peas, 2 cups baby spinach.

Step Four: Add vegetables to pan along with 1/2 cup whole almonds with skin, and 1 punnet cherry tomatoes (approximately 250g). Mix well and regularly, cooking for 10 minutes on a low heat.

Step Five: Using 3 oranges, segment 2.5 and reserve 1/2 for juicing.

Step Six: Pour juice over vegetable mixture cook for a further 2 minutes

Step Seven: Combine rice, vegetables and chickpeas, mix well and then top with orange segments.

Enjoy warm and fresh, or cooled down later.

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