An easy and quick salad, ideal for a cool and tasty lunch in the summer.
Ingredients for 4 portions
- Brown rice 280 g
- Cooked chickpeas 400 g
- Rocket 80 g
- Courgettes 3
- Feta 80 g
- Basil 50 g
- Lemon juice 1 tbsp
- Extra virgin olive oil 2 tbsp (20 g)
- Salt to taste
- Black pepper to taste
Preparation
Make the pesto: blend the basil, 30g of rocket, the oil, the lemon juice and a pinch of salt in an immersion blender to make a creamy sauce.
Bring a pan full of slightly salted water to boil and cook the rice al dente. Drain and set aside.
On a pre-heated hot plate, grill the courgettes cut into not overly thin discs (approx. 5 mm) so that they are grilled on both sides.
Make up your salad in a large bowl mixing together the cooked rice, chickpeas, grilled courgettes and the rest of the rocket, and dress it all with the pesto.
Lastly sprinkle on the roughly crumbled feta cheese and serve.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.