Hello!! What a busy but super exciting and productive week this has been! Sorry for the short post but I’ve had three exciting meetings this week and I’ve been preparing for my stall this morning at Nuffield health in Sheffield (thats where I am now). This weekend I’m off to London for a wellbeing event, to meet a close friend and an old close friend! I’m very excited and I’ll fill you in via Instagram or on my blog next week! Sunday I’m going to have some me time, as explained on Wednesday! Remember to take time to breathe guys, its so so so important!
So today I’m sharing a summery rice salad, packed full of vegetables, textures, flavours, fruit and healthy fats. Topped with creamy goats cheese, crunchy roasted seeds and acidic balsamic, perfect! Enjoy! P.s. this is a winner at picnics and BBQS!
Ingredients – serves two
125g short grain rice, soaked overnight, drained and rinsed
1 tbsp olive oil
1 large onion, diced
2 garlic cloves, diced
salt and pepper
1 courgette, diced
100g radish, sliced
40g fresh basil, finely chopped
1 large peach, diced
100g unpasteurised goats cheese, diced
1 heaped tbsp toasted pumpkin seeds
1 tbsp balsamic vinegar
Pop the rice in a pan of boiling water and simmer over a medium heat for 30 minutes or until softened and the water has been absorbed.
Meanwhile, drizzle the oil in a frying pan, add the onion and garlic with a pinch of salt and pepper and fry over a low to medium heat for 10 minutes to soften. Stir through the courgette, peas, radish and basil and cook for a further 10 minutes.
Once the rice is cooked, stir through the cooked courgete mix and peach and divide between two bowls. Top with the diced goats cheese, toasted seeds and a drizzle of balsamic.