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

  1. 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.
  2. 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.
  3. 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.
  4. 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

  1. Peel the garlic and then use a garlic crusher to crush or the fine side of a box grater if you find that easier. 
  2. 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.
  3. 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.