Recipe for Grilled Figs with Rice and Chickpeas

Grilled Figs and Chickpea Salad

Serves 2 (main) or 4 (side dish)

Ingredients

1/2 cup basmati rice, rinsed

1 tsp coriander seeds, roughly crushed

4 cardamom pods, bruised

1 cup vegetable stock

4 fresh figs, quartered

1 red onion, peeled & thinly sliced

2 tsp chickpea flour (besan) - use plain flour if you prefer

1/2 tsp salt

2 tsp olive oil

400g tin chickpeas, drained

2 tbs fresh parsley, chopped

2 tbs fresh coriander, chopped

2 tbs fresh mint, chopped

1 tbs pumpkin seeds

1 lemon wedge, to serve

Method

1. Place rice in a saucepan with coriander seeds, cardamom pods and stock. Bring to the boil and simmer until stock has been absorbed. Remove from heat, cover and stand for 10 minutes.

2. Heat a grill plate until it's very hot, spray figs with oil and grill for a few minutes.

3. Heat oil in a small frypan. Toss onion with flour and salt, then, when oil is hot, cook until golden. Drain on paper towel and set aside. 

4. Toss rice with chickpeas and chopped herbs and adjust seasoning. 

5. Scatter over onion, pumpkin seeds and grilled figs and add a squeeze of lemon to serve. 

Per serve

Energy: 1150.2kj Carbs: 36.4g Sat Fat: 1.2g Sugar: 8.5g Protein: 10.9g Fat: 7.5g