Wednesday's dinner recipe from Operation Transformation's vegetarian meal plan.
Ingredients
Serves: 2
- 250g cooked wholegrain rice (either leftover or use readymade from a pouch)
- 1 red pepper
- ½ cucumber
- 15 cherry tomatoes
- 120g baby mixed leaves (such as watercress, rocket & spinach)
- 100g whole cooked beetroot (from vac-pack or baby fine to use too)
- 100g goat's cheese
- 2 teaspoons ranch dressing (see recipe link – 10g)
- salt (optional) and freshly ground black pepper
Ranch Dressing
Makes: 9 servings
- 2 garlic cloves
- 5 tablespoons buttermilk (75ml)
- 2 tablespoons mayonnaise (30g)
- 1 tablespoons apple cider vinegar (15g)
- 2 teaspoons snipped fresh chives (10g)
- 1 tablespoon chopped fresh dill (5g)
- salt (optional) and freshly ground black pepper
Method
- If using rice from a pouch cook it in the microwave according to packet instructions and then spread it out on to a tray to ensure it cools quickly. If you are using leftover rice do not reheat, just run your fingers through it to separate out the grains.
- Cut the pepper in half, remove and discard the core and seeds, then dice. Cut the cucumber in half again down the length and cut into half-moon-shaped slices. Cut the cherry tomatoes in half and cut the beetroot into small chunks if large or into quarters if baby.
- Fold the salad leaves into the cooled rice with the cucumber, red pepper and cherry tomatoes. Season with a little salt (optional) and pepper to taste and fold in to combine.
- Divide between bowls, then scatter the beetroot on top and crumble over the goat's cheese. Drizzle with the ranch dressing to serve
Prepare Ahead
This salad could be made 1 day in advance and kept in a suitable airtight container with the dressing in a separate small pot in the fridge and would happily be transported – just remember the fork to eat it!
Ranch Dressing
- Peel the garlic and then use a garlic crusher to crush or the fine side of a box grater if you find that easier.
- Put all the ingredients into a screw-lid topped jar and season lightly with salt (optional) and add plenty of freshly ground black pepper – a ¼ teaspoon is about right.
- Then screw the lid back on tightly. Shake hard until the dressing has thickened and emulsified. Store in the fridge until needed.
Prepare Ahead
This dressing will last up to 3 days in the fridge in a suitable container.
