Tomato and Goats Cheese Rice Salad

May 22, 2018


This salad came about one night when I just really needed to empty the fridge. I had so many random things in the fridge and thought I would try my luck at combining them and seeing what happened. I was so pleasantly surprised when I tasted it and could not wait to share it with you.


I absolutely love this salad with tuna on top. I made a really big batch and kept it in the fridge and changed up the protein I added to it throughout the week. This salad could also be an easy dinner in itself with grilled chicken or salmon. I hope you give this one a go!


RECIPE (Serves 6 as a side)




1 ½ cups brown rice

2 tbsp olive oil

½ brown onion

1 zucchini

1 cup snow peas

3 cups spinach

1 cup cherry tomatoes (cut in half)

100g goats cheese



¼ cup almond butter

¼ cup olive oil

Pinch of salt



  1. Rinse the brown rice under running water. Fill a pot with water and bring to the boil. Pour in the rinsed rice and allow to cook for 20 minutes or until rice is completely cooked through.

  2. Place the rice in a bowl and add a pinch of salt. Mix the salt through with a fork to fluff up the rice. Put the rice aside and allow to come to room temperature.

  3. In a non-stick pan add 2 tbsp of olive oil and the onion. Chop the zucchini and snow peas into bite sized pieces.

  4. When the onion has become aromatic add in the zucchini, snow peas and a pinch of salt. Sauté for about five minutes. You still want the zucchini and snow peas to have a bit of a firm texture.

  5. In a small bowl mix together the almond butter, ¼ cup of olive oil and salt until smooth and runny.

  6. In a large bowl place the spinach, rice, tomatoes, zucchini, snow peas and the dressing. mix until well combined.

  7. Top the salad with the goat’s cheese.


Tip: This salad tastes even better when you make it and leave it in the fridge for a couple of hours before serving. It gives all the flavours time to develop and taste even more delicious.


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