curried rice & chickpea salad

this is for sure one of my favourite lunches. it feels special, but is so quick to make!

for 1 serving:

1/2 cup (55g) short-grain rice

1 tsp curry paste

1 big tsp tomato paste

pinch of salt

1 cup (250ml) + a small splash of water

dressing:

1 tbsp olive oil

1 tbsp pomegranate molasses (sub for syrup, but won’t taste the same!)

juice from 1/2 lemon

mix-ins: chickpeas, bell pepper, red onion, fresh parsley

method:

add the rice, curry paste, tomato paste, salt and water to a small pot and simmer for 10-15 minutes (lid on!). then, leave to sit with the heat off for a few minutes to fluff the rice.

while the rice is cooking, chop the mix-ins and combine the dressing.

once the rice is done, combine everything in a bowl and season to taste with more salt or dressing.