Roast Capsicum (pepper) And Chickpea Rice Salad

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 red capsicums
• 6 garlic cloves
• 4 cups brown rice, cooked
• 1 (400 g) can chickpeas, drained and rinsed
• 1 (310 g) can sweet corn
• 1/2 cup parsley, chopped
• 1/2 cup basil, chopped
• 2 tablespoons macadamia nut oil
• 3 tablespoons balsamic vinegar
• 1 teaspoon sugar

Recipe

• 1 pre-heat oven to 180ºc.
• 2 place capsicums and garlic on a baking tray and cook for 20 minutes.
• 3 remove garlic and cook capsicums for a further 10 minutes until skin blisters and blackens. then remove and leave to sit for five minutes.
• 4 place rice, chickpeas, corn, parsley and basil in a large bowl.
• 5 remove skin and seeds from capsicums, dice, add to rice mixture and mix well.
• 6 remove skin from garlic and chop well.
• 7 place in a jar and add the oil, vinegar and sugar, screw on the lid and shake well.
• 8 pour over rice salad and mix well.