Red Rice and Roasted Red Pepper Salad

Preparation Notes

You can use pre-roasted peppers to speed up this recipe by 30 minutes.

Ingredients

• 150g Camargue red rice
• 2 tbsp extra virgin olive oil
• 1 small orange, cut into segments
• 1 small orange, juice only
• 100g mangetout, thinly sliced
• 2 spring onions, chopped
• ½ small cucumber, diced
• 1 tbsp flat parsley, finely chopped
• 1 tbsp mint, finely chopped
• ½ cos lettuce, shredded

For the garnish

• Mint, a few sprigs

Method

1. Preheat oven to 200°C / 180°C Fan Oven / gas mark 6.
2. Rinse rice and cook in boiling water for 25-30 minutes until tender.
3. Mix the olive oil and orange juice in a bowl. Season to taste.
4. Drain the rice and stir in the dressing while still warm.
5. Roast the pepper for 30 minutes until charred. Place in a bowl covered with cling-film. When cool pull off the skin, deseed and slice into strips.
6. Arrange the lettuce on a platter.
7. Mix the other vegetables, orange segments and herbs into the rice and spoon onto the lettuce.
8. Arrange the roast pepper on top and garnish with sprigs of mint.