Warm Crispy Brown Rice Salad with Roasted Zucchini, Fresh Apricots, and Goat Cheese with Basil Lemon Vinaigrette

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a large baking sheet with parchment paper.

2. 2

   2. In a bowl, toss the cooked and chilled brown rice with 15 ml (1 tbsp) olive oil, 1 g (1/4 tsp) salt, and a pinch of black pepper. Spread it over one half of the baking sheet in a thin layer so it can dry out and crisp up.

3. 3

   3. In the same bowl, toss the zucchini with 15 ml (1 tbsp) olive oil, 2 g (1/3 tsp) salt, and a little black pepper. Arrange it on the other half of the baking sheet. Roast for 22 to 25 minutes at 220 °C / 425 °F, stirring the rice and flipping the zucchini halfway through, until the rice is golden and crisp and the zucchini is tender with toasted edges.

4. 4

   4. Meanwhile, make the vinaigrette. In a cup or small bowl, combine the fresh basil, shallot, finely grated lemon zest, 45 ml (3 tbsp) lemon juice, 45 ml (3 tbsp) olive oil, honey, Dijon mustard, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper. Blend with an immersion blender or chop very finely and whisk until you have a slightly thick green dressing.

5. 5

   5. Slice the fresh apricots into wedges. Crumble the goat cheese and have the baby greens and toasted sunflower seeds ready.

6. 6

   6. When the rice and zucchini come out of the oven, let them rest for 3 minutes. Transfer the crispy rice to a large bowl and add the roasted zucchini, fresh apricots, mixed baby greens, and two-thirds of the vinaigrette. Toss gently so the rice keeps some texture.

7. 7

   7. Transfer the salad to a platter or divide among plates. Finish with the crumbled goat cheese, toasted sunflower seeds, and the remaining vinaigrette over the top. Adjust with more salt and black pepper if needed, and serve warm.