Zingy Summer Salad


30 g/1.5 /¼ cup camergue red rice

50 g / 1 ½ oz / curly leaves kale

1 lemon juice

1 tbsp extra virgin olive oil

1 tsp sea salt

½ blood orange (optional)

25 g/2 oz pomegranate seeds

25 g/ 2 oz hazelnut (cob nuts roughly chopped)

I replaced the nuts with roasted chickpeas due to nuts allergies.

1 tsp spoonful of sunflower seeds

1 tbsp vegan cottage cheese


1 Soak the rice and then add to the saucepan and top up with double the volume of water.

Bring to the boil and then cover and simmer for 22 minutes until cooked.

2.Remove the tough stem from the kale and chop into chop into bite sized pieces. Place in a bowl with the lemon juice and salt squeeze the leaves and set aside, whilst rice cooks.

3.Peel the orange and Remove the white pitch using a knife, Remove the fleshy segment and add to the kale

4. Add the rice to a bowl and top with the other ingredients for a refreshing and tasty salad.