Mexican Brown Rice Salad with Chorizo, Squash, Griddled Courgettes and an Avocado Yoghurt Dressing

I love a really good salad, and for me a salad can’t simply be a bowl full of leaves, I need much more yumminess than that. I’m never really sure what actually defines a salad, but for me there has to be plenty of veg (usually some sort of salad leaves), a kick-ass dressing and something that really tops it off. In this case, there are a number of things that complete this salad- the rice for one is so punchy and makes any hungry belly happy, and then there are the citrusy, crunchy courgettes the sit on top! This really is anything but a bowl of boring leaves; it’s deliciously healthy and keeps hunger at bay – what more could you ask for!!??


Serves 2-3 (so basically 2 for a big dinner plus a little over for lunch the next day)

For the Rice

  • 2 red peppers – grilled until black, skin washed off and finely sliced
  • 200g brown rice – cooked with 1 vegetable stock cubes according to the pack instructions
  • 225g squash – peeled, cut into 1cm cubes and cooked with the rice
  • 100g chorizo – finely chopped
  • 1 white onion – peeled and finely chopped
  • Handful peas
  • Handful sweetcorn
  • 2 eggs
  • Salt and pepper

For the courgettes

  • 1 courgette – topped and tailed and finely sliced lengthways
  • Juice ½ lemon
  • Small bunch mint – finely chopped
  • Small handful pine nuts – toasted

For the dressing

  • 1 avocado – peeled and roughly sliced
  • Pinch ground coriander
  • 10 chives
  • Sprig mint
  • Pinch chilli flakes
  • Salt and pepper
  • Juice 1 lime
  • 2-3 tbsp natural yoghurt

To serve

  • Selection of mixed leaves

To make the rice, cook according to the pack instructions with the squash and then add the peas and sweetcorn for the last 5 minutes.

Strain and run under cold water to cool

While the rice is cooking, heat a griddle pan to a high temperature and griddle the courgette until softened and slightly charred.

Turn off the heat on the griddle and place the courgettes in a bowl

Quickly toss the pine nuts in the pan and then throw them in with the courgettes.

Toss in the lemon juice and mint and give the courgettes a good coating.

To make the dressing simply whiz all the ingredients together until smooth, and then set aside until you’re ready to serve

Heat a large wok or frying pan to a medium temperature and fry the chorizo until there is a coating of oil in the pan.

Add the onions and fry until soft and then tip in the rice mixture.

Give the pan a really good stir to coat the rice and then make a well in the middle.

Crack the eggs into the middle and once the white has turned cloudy mix the egg through the rice, continuing to stir until cooked through.

Season with salt and pepper and stir in the griddled peppers.

Take the rice off the heat and allow to cool slightly

Mix the rice with the mixed leaves and plate up.

Top with your juicy courgettes and dressing and enjoy.

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