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Wild Rice, Tomato & Rocket Balsamic Salad

Vegan. Great for make-ahead lunches for while you're at work!

Serves: 4 Time: 20 minutes



  • 185g rice

  • 160g roasted peppers, drained, chopped

  • 30g roasted almonds, chopped

  • 150g cherry tomatoes, halved

  • 60g rocket

  • 1 tbsp balsamic vinegar

  • 1 tbsp olive oil

  • ½ tsp chili flakes


  1. Cook the rice according to instructions on the packaging. Once cooked, place in a large bowl.

  2. Add in the peppers, almonds, tomatoes, and rocket. Drizzle with vinegar and oil, add chili flakes—season to taste with salt and pepper and mix until well combined, before serving. Easy!


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