Day 3 of Gut Feeling Week www.coeliac.org.uk) and here another recipe from the Gluten Free Cook Book DK (ISBN 978-1-4053-9431-4). Don’t forget 2 lucky people can win a copy of the book - details of what you need to do are in mondays post.

Chickpea, red rice,
and artichoke salad

Serves 4 Prep 10 mins Cook 35 mins

A substantial main meal salad, it’s also good as a side dish
to accompany grilled or barbecued salmon or chicken.

400g (14oz) Camargue red rice
400g can chickpeas, drained
and rinsed
280g jar roasted artichokes, drained
1 red chilli, deseeded and
finely chopped
handful of fresh coriander,
finely chopped
handful of flat-leaf parsley,
finely chopped
2 tbsp pine nuts, toasted
75g (21⁄2oz) feta cheese, crumbled

For the coriander and
orange dressing
6 tbsp extra virgin olive oil
2 tbsp white wine vinegar
juice of 1 large orange
11⁄2 tsp coriander seeds,
lightly crushed
1 tsp Dijon mustard
pinch of sugar
salt and freshly ground black pepper

1 For the dressing, place all the ingredients in a small bowl or jug and
mix well. Taste and adjust the seasoning as required.
2 Place the rice in a large pan of salted water and cook according to pack
instructions until tender. Drain well and transfer to a serving bowl.
3 While the rice is still warm, stir through the chickpeas, artichokes, chilli,
and herbs, and mix well. Pour the dressing over the rice mixture and toss
together. Taste and adjust the seasoning. Top with the pine nuts and feta

Cook’s tip
Camargue red rice has a slightly nutty taste. You can also use half Camargue
rice and half basmati rice.

Nutrient
Boost
Soluble fibre in chickpeas
helps balance blood
sugar and reduce
cholesterol.

statistics per serving

Energy 710kcals/2958kJ
Protein 17g
Fat 28g
Saturated fat 5.5g
Carbohydrate 90g
Sugar 7g
Fibre 5g
Salt 1.3g