1 cup canned chick peas, drained
1 ripe avocado
1 packet Slendier Rice Style
½ bunch flat leaf parsley, roughly chopped
¼ white cabbage, finely shredded
2 tbsp extra virgin olive oil
juice and zest of ½ a lemon
½ tsp mustard powder
¼ tsp spirulina powder
salt and pepper, to taste
To garnish
50g goat’s curd, in small pieces
2 tbsp pomegranate seeds
2 tbsp sunflower seeds
2 tbsp sriracha chilli sauce
1. Place the drained chickpeas in to a large mixing bowl.
2. Peel the avocado and dice into bite size pieces. Add to the mixing bowl
3. Prepare the Slendier Rice Style according to the directions on the packet. Drain well and pat dry between payers of paper towel. Add to the mixing bowl.
4. Add the parsley and cabbage and toss well to combine the salad ingredients.
5. In a small bowl, place the extra virgin olive oil, lemon juice and zest, mustard powder and spirulina powder. Whisk well to blend. Drizzle over the salad and toss well to coat.
6. Divide the salad between two serving bowls. Add half the goat’s curd to each bowl. Sprinkle over the pomegranate seeds and sunflower seeds. Drizzle over sriracha to taste and serve.
