Tag Archives: dried figs

Warm Rice Salad

As we roll through summer here in Western Australia salad becomes my go to veg option and now with the boys being teenagers, I need to bulk out the salads more to fill them up!

Serves 6-8.

Ingredients

200g basmati rice

375mls water

120g iceberg lettuce, finely shredded

100g cucumber, finely sliced lengthwise, I use a potato peeler

4 large spring onions, sliced at an angle

80g fresh coriander/cilantro, roughly chopped

6 dried figs, chopped into 4-6 pieces each

1 red chilli, deseeded and sliced

80g shelled pistachios

25mls lime juice

25mls olive oil

1/4 teaspoon sumac

Salt and pepper

Method

Wash the rice, pour it into a pan with a tight fitting lid, add the water and cover. Bring the rice up to the boil and then simmer, covered for 12minutes. Turn the heat off and let the rice sit for 10minutes. Do not take the lid off during the cooking and sitting period!

Allow the rice to cool a little.

Heat a dry frying pan over medium heat and add the pistachios.

Dry roast for 3 minutes and then tip the nuts onto a chopping board.

Once the nuts are cool enough to handle, roughly chop.

Combine the lime juice, oil, sumac, salt and pepper, check the seasoning.

Fork through the rice and tip into a large bowl, add the vegetables, fruit and nuts, stir well, finally pour in the dressing and stir again before serving.

I sometimes keep a few pistachios back to throw on top at the end.

Crunchy Apple Bliss Balls

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Gluten free, egg free and dairy free treats that have had my boys trying to guess the secret crunchy ingredient for ages! Got to love dried figs!

Ideal for school  lunch boxes with no hidden nasties and really quick to whizz up when you are in a rush.

Makes 18-20 balls.

Ingredients

200g dried apple rings

100g dried figs

75g Brazil nuts

1 tablespoon coconut oil

25g ground almonds/almond meal

Method

In a food processor, process the apples and nuts until they form a rough crumb.

Add the figs and coconut oil and process until the mix is all in small crumbs.

Tip into a bowl and form into 18-20 balls, roll in the ground almonds and keep in the fridge.