Brown Rice & Roast Tomato Salad
1 cup cooked brown rice
1 cup cooked chickpeas
4 large ripe tomatoes, chopped into quarters
1 cucumber, finely diced
1 red onion, finely diced
2 garlic cloves, finely sliced
1 corn cob, kernels cut off
½ cup kalamata olives, pits removed then sliced into halves
1 lemon, juiced and zested
1 tsp dried oregano
1 handful fresh mint, roughly chopped
1 handful fresh parsley, roughly chopped
salt and pepper to taste
Preheat the oven to 400ºF/200ºC.
Place the chopped tomatoes onto a lined baking tray. Sprinkle the tomatoes with salt and pepper. Place the tomatoes in the oven and roast for 15 to 20 minutes.
Remove the tomatoes from the oven, then place them with all of the ingredients into a large bowl. Add salt and pepper to taste toss well and serve.
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