Brown Rice & Beans with Ginger & Lime

Below serves 3-4

• 2 tbsp olive oil
• medium onion (diced)
• 1 cup brown rice
• 1/4 C Parsley
• 1tsp ground coriander
• 1tsp cumin (heaped)
• 1 14oz can black beans
• 1 C chicken broth
• 2 red chillies (diced)
• 2 garlic cloves (finely chopped)
• 1 tsbp grated fresh ginger
• Zest & juice of 1 lime
• 1 Avocado
• 1/4 C crumbled feta
• 1 14oz can tinned tomatoes (strained of juice)
• Additional lime quarters (for serving)

• Set the rice to cook in a rice cooker or pot
• In a pot, over medium heat, add the onion & garlic, stir occasionally until softened, around 5 min
• Add the ground coriander & cumin, stir for 1min
• Add the beans, broth, chillies & tinned tomatoes, bring to boil & reduce to simmer for 10min
• Mash beans down and stir in the grated ginger, lime juice & lime zest and let sit for another 1-2min
• Serve rice with the beans & top with the parsley, avocado, lime quarters & crumbled feta on top.

Chickpea & Carrot Salad

This can be served as a side salad or as the main dish. Today I prepared it along with some Dolmades

• 1 – 398ml can of ChickPeas, drained & rinsed
• 2 cups grated Carrot
• 2 small Red Peppers, diced
• 3 Spring Onions, thinly sliced
• 1 Avocado, diced
• 1/3 cup Cilantro
• 1/3 cup Raisins
• 2 tbsp Red Wine Vinegar
• 1/2 tsp Cumin
• Salt & Pepper, to taste

• Combine the Chickpeas, Carrot, Red Pepper, Avocado, Raisins & Spring Onions into a large bowl. Add the Cilantro, Red Wine Vinegar, Cumin, Salt & Pepper and mix through thoroughly.
• I tend to vary the quantities of Raisins, Cilantro, Red Wine Vinegar & Cumin depending on how I feel, so there are no hard & fast rules here.

• Total prep time – 10 mins