Red Rice and Roasted Red Pepper Salad

  • Serves 6

  • Preparation 10 mins

  • Cooking 1 hr

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

Red Rice and Roasted Red Pepper Salad
  • Dairy-Free

  • Egg-Free

  • Gluten-Free

  • Low Fat

  • Vegan

  • Wheat-Free


  • 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


  1. Preheat oven to 200°C/ gas mark 6. Rinse rice and cook in boiling water for 25-30 minutes until tender.
  2. Mix the olive oil and orange juice in a bowl. Season to taste.
  3. Drain the rice and stir in the dressing while still warm.
  4. 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.
  5. Arrange the lettuce on a platter.
  6. Mix the other vegetables, orange segments and herbs into the rice and spoon onto the lettuce.
  7. Arrange the roast pepper on top and garnish with sprigs of mint.

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