Kale and chick pea rice bowls

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Summer Spring Salads Vegetables Rice Tamari Gluten-free Soy Sauce Vegetarian kitchen

Preparation time: 50 mins

Ingredients for the salad

100 g mixed long grain and wild rice
115 g thin asparagus spears
½ bunch of kale, about 175 g
400 g can of cooked chick peas, drained and rinsed
8 cherry tomatoes, quartered
1 head of red chicory, thinly sliced

Ingredients for the dressing

5 tbsp. olive oil
1 tbsp. lemon juice
1 tsp. grated fresh ginger
2 tbsp. Kikkoman Tamari gluten-free soy sauce

Preparation

To make the salad, cook the rice in a pan of boiling water according to the packet instructions. Drain and set aside to cool.

Trim the ends of the asparagus spears if necessary and blanch in a pan of boiling water for 2 minutes. Drain and cool by running cold water through the strainer.

Cut away any tough stalks from the kale and chop the leaves into bite-size pieces.

Place the rice in a large serving bowl or divide between four individual bowls and add the asparagus, kale, chick peas, cherry tomatoes and chicory.

To make the dressing, whisk together the olive oil, lemon juice, ginger and Kikkoman Tamari Gluten-free soy sauce and pour over the salad. Toss so all the ingredients are coated with the dressing and serve at once.

Tip:

When deciding which vegetables to add to your rice bowls, choose a rainbow of different coloured ones for maximum eye appeal.