Recipe Created By:

Paul Gayler



ready in

30 minutes



What you will need

  • 300g Riso Gallo Rustico 3 Grain Mix
  • 1tb olive oil
  • 1 red onion, thinly sliced
  • 400g canned chickpeas, drained and rinsed
  • 50g ras al hanout spice
  • 100g baby spinach
  • 150g Firm mature goats cheese, coarsely crumbled
  • 300g broccoli, halved, cut into thick 1.5cm steaks
  • ½ cauliflower, cut into thick 1.5cm steaks
  • 75g stoned dates, cut in quarters

For the dressing:

  • juice of a lemon
  • 60ml olive oil
  • 2 tsp Dijon mustard
  • 2tb honey
  • ½ tsp chilli powder
  • pinch ground cumin

How to prepare:

Cook the 3 grains in plenty of boiling water for 12 minutes, then remove and drain. Rinse under cold water, drain well, place to one side.

Cook the broccolis and cauliflower in separate pans of boiling water for 5 minutes, then drain well in a colander.

meanwhile heat the oil in a large frying pan, add the onion and cook until softened. Add the chickpeas, the ras al hanout spice and cook gently together for 2-3 minutes until lightly coloured.

Add the blanched broccolis and cauliflowers to the pan and cook gently together until the vegetables are just cooked while retaining a little bite to them.

For the dressing, place all the ingredients in a bowl and whisk to combine.

Place the cooked grains, chickpea mixture, dates and spinach in a large bowl, pour over the dressing and toss gently to combine

Divide between 4 serving plates, scatter over the crumbled goats cheese and coriander, then serve

Paul Gayler Tips:

Ras al Hanout  is a spice used in Moroccan and Tunisian dishes, and is available from leading retailers.

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