Rice salad with grilled zucchini
Rice salad with grilled zucchini
691kcal Per person
16g Protein
98g Carbs
26g Fat
14g Fiber
Ingredients
- 3 ounces brown rice (84 g)
- ½ teaspoon turmeric (1 g)
- 1 zucchini
- 1 ½ tablespoon olive oil (23 ml)
- 1 carrot
- 1 slice ginger
- ¼ red onion
- 1 clove garlic (5 g)
- 2 ounces chickpeas (56 g)
- 1 squeeze lemon juice (5 ml)
- ½ teaspoon ground cumin (1 g)
- 1 pinch cinnamon (1 g)
- ½ ounce raisins (14 g)
Preparing this recipe
- Cook the rice with the turmeric according to the instructions on the package. Drain afterwards and let cool.
- Slice the zucchini and lightly brush with half of the olive oil and sprinkle with some pepper and salt. Heat a grill pan and grill the zucchini slices on both sides for about 3 to 4 minutes.
- Grate the carrot and ginger, finely chop the red onion, press the garlic clove. Rinse the chickpeas in a colander with cold water and let drain.
- In a small bowl, mix the other half of the olive oil with the lemon juice, garlic, ginger, cumin, cinnamon and some pepper and salt. Stir well.
- Put the rice, carrot, red onion, chickpeas and raisins together in a bowl. Pour the dressing over it and toss everything well together.
- Divide the rice salad onto a plate and place the grilled zucchini slices on top of the rice salad.
Tip van FitChef
Garnish the rice salad with fresh cilantro or mint.
