Our recipe for wellbeing
Sweetcorn, Black Rice & Chia Salad
Simon Lai
Serves 4
Ingredients Method
1 cup black rice 2 cobs of sweetcorn
1 x 250g punnet cherry tomatoes, halved
4 spring onions, trimmed and finely sliced
1 large handful flat leaf parsley 1 large handful mint
1 ½ tbsp. chia seeds, plus extra to garnish
Finely grated zest and juice of a large lime
1 tbsp. extra virgin oil Salt and pepper
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Cook rice according to the directions in the package. Then rinse under cold water and drain. Set aside. Cook corn in a saucepan of boiling water for 2-3 minutes. Then remove them and shake off excess water and place each cob on a gas burner on medium heat for 1-2 minutes, turning often or until blackened. Leave to cool. Stand on one end on a board and using a sharp knife, slide off all the kernels and place them in a large bowl. Set aside to cool completely. Then add the tomatoes, spring onion, herbs and chia seeds. Whisk together the lime zest, juice and virgin olive oil in a small bowl and season to taste. Pour over the salad and gently toss to coat. Serve garnished with extra chia seeds.
Tangy Chickpea Salad
Ros Freeman
Serves 6
Ingredients Method
800g chickpeas, rinsed and drained
4 tomatoes, finely cubed Telegraph cucumber, finely cubed
½ cup continental parsley, chopped
½ cup coriander, finely chopped ½ cup mint, finely chopped Dressing 2 Cloves of garlic, crushed 2 Spring onions, finely chopped 75ml olive oil 75ml lemon juice ½ tsp. cumin ½ tsp. smoky paprika
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Combine dressing ingredients into jar and shake well. Mix salad ingredients together. Pour salad dressing over.
For a healthier alternative use 1 cup dried chickpeas, soaked overnight. Add to boiling water with a pinch of salt and boil until tender. Drain and cool before adding to the salad mix.
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