Black Rice Goat Cheese Salad with Mango and Sweet Pointed Pepper by Gordon Ramsay

Black Rice Goat Cheese Salad with Mango and Sweet Pointed Pepper

© 2020 |

© 2020 |

Black rice cooked in homemade broth, topped with goat cheese (or your favourite cheese), mango and sweet pointed pepper with a simple dressing made with red wine vinegar, date syrup and avocado oil, for a delicious, healthy, flavourful, and gluten free Fall meal! You can serve this as a side along with some grilled meat or fish.

  • 200 g Black rice
  • 400 ml Homemade broth(I used beef broth)
  • 1 tbsp Finely chopped coriander
  • 2 Sweet pointed pepper, cut into rings
  • 1/2 Ripe mango, peeled and diced
  • 4×20 g Fresh goat cheese
  • Fresh coriander or parsley leaves
  • 1 Chilli pepper, finely chopped
  • 2 tbsp Red wine vinegar
  • 1 tsp Date syrup (or maple syrup)
  • Red wine sea salt (or regular sea salt)
  • 2 tbsp Avocado oil (or olive oil)
  • 1 tbsp Walnut oil
  1. Bring broth in a medium saucepan to a boil. Add in black rice and cook for about 30 minutes until tender. Drain. Cool completely. Place in a large bowl. Set aside to cool to room-temperature.
  2. For the dressing, place all the ingredients in a jar with a tight-fitting lid and shake well to combine.
  3. Add chopped coriander, sweet pointed pepper rings and mango to the rice. Drizzle with two-thirds of the dressing and toss to combine.
  4. Divide the salad between two plates and top each with 2 goat cheese. Drizzle with the remaining dressing and garnish with fresh coriander or parsley. | © 2020 | | © 2020 | | © 2020 |

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