This salad is super tasty, and can be a complete meal. While it takes a while to make in terms of elapsed time, it requires very little attention, so is low on engaged time. You can mostly set and forget it! It is a great option for a make-ahead meal, or when you have guests over, or as a dish to take to someone's house!
Add the Rice Cooker ingredients to the bowl of a rice cooker. Include the liquid from the can of beans/chickpeas.
Cook according to your rice cooker instructions as though you are cooking standard rice. Do not open the lid during the cooking time. Cooking takes about 45 minutes. Once cooked, there will be no liquid left. Turn the rice cooker off at the wall, then give the rice a good stir. Some of the flavourings will have dropped to the bottom of the bowl, so keep stirring until everything is combined. Then allow the rice to cool. This step can be done ahead of time, if desired.
Finely dice the cucumber and capsicum.
Remove the leaves from the herb sprigs. Discard the stalks. Finely chop the greens and fresh herbs together.
In a small bowl or cup, prepare the dressing, by mixing the Dressing Ingredients together. This salad is on the sweet side, so feel free to hold back on the maple syrup until you have had a chance to taste everything together.
Once the rice has cooled, add the cucumber, capsicum, greens & herbs. Add the dressing and mix everything together until thoroughly combined. Taste, and adjust lemon and maple syrup, if desired.
Roughly chop the cashews, if using, then mix them into the salad. Alternatively, serve the salad, and sprinkle the cashews on top.
Serve, either as a side dish, or as a main meal, with baba ganoush or hummus on the side. Leftover salad can be stored in the fridge and eaten within two days.
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