Zingy Summer Salad


30 g/1.5 /¼ cup camergue red rice

50 g / 1 ½ oz / curly leaves kale

1 lemon juice

1 tbsp extra virgin olive oil

1 tsp sea salt

½ blood orange (optional)

25 g/2 oz pomegranate seeds

25 g/ 2 oz hazelnut (cob nuts roughly chopped)

I replaced the nuts with roasted chickpeas due to nuts allergies.

1 tsp spoonful of sunflower seeds

1 tbsp vegan cottage cheese


1 Soak the rice and then add to the saucepan and top up with double the volume of water.

Bring to the boil and then cover and simmer for 22 minutes until cooked.

2.Remove the tough stem from the kale and chop into chop into bite sized pieces. Place in a bowl with the lemon juice and salt squeeze the leaves and set aside, whilst rice cooks.

3.Peel the orange and Remove the white pitch using a knife, Remove the fleshy segment and add to the kale

4. Add the rice to a bowl and top with the other ingredients for a refreshing and tasty salad.


Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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