Rice salad with balsamic vegetables
This rice salad with balsamic vegetables is vegan, healthy, gluten-free and hearty so perfect on busy days. The dish can be made with leftover rice, freshly cooked rice or instant rice. You can serve it as a main meal with a crispy green salad or as a side dish with grilled meat/fish.
Ingredients
Method
- Heat half of the oil in a large griddle or frying pan fry/grill the aubergine then the asparagus. Set them aside.
- Meanwhile, slice the garlic and pepper, cut the onion into wedges. Add the pepper and onion pieces to the pan with the remaining oil. Cook them for 5 minutes or until lightly charred and tender, then add the garlic. Cook for a minute.
- Put back the other veggies and add the balsamic vinegar. Let it sizzle, then remove everything into a serving bowl (including the jus).
- Cut the asparagus in half, the aubergine into chunky slices, then put them back into the bowl.
- Mix in the rice and fresh herbs, then season with salt and pepper. Add some olive oil and balsamic vinegar and a squeeze of lemon juice,then combine well.
- Serve lukewarm.