Hot Rice Salad

Ingredients

• 1/2 cup onion chopped
• 2 blocks of frozen garlic or 6 large cloves
• 2 large tomatoes diced (or a handful of cherry tomatoes)
• 1 tin of drained chickpeas (or any bean I actually prefer black beans!)
• 2 cups of cooked rice
• 2 large handfuls of spinach
• 2 Tbsp. Peanut butter
• 1/2 tsp of mustard (any but I like Dijon!)
• 1 tbsp of lemon juice (the bottled stuff is mighty fine)
• Salt and pepper
• Spring onions and fresh herbs to garnish if you are feeling fancy

Method

• In a large pan with a little oil soften the garlic and onion for 5 minutes.
• Then add in the tomatoes and chickpeas or beans and cook on a medium heat stirring frequently for 5 minutes.
• Add in the rice and spinach for a further 5 minutes until the spinach wilts.
• In a small bowl mix the peanut butter, lemon juice and mustard to a paste and then stir it in to the main pan.
• Finally season to taste and when serving sprinkle on some spring onions and maybe fresh parsley.

Tips and cheats

I love this dish hot or cold but hot it makes a great accompaniment to a vegan burger and gherkins or even just on its own in a big bowl. Rice and beans together make a great protein source and with the added veggies you have some vital vitamins too. Who knew comfort food could be so good for you?!