Spiced Grain + Grape Salad by Nikki Heyder

The perfect recipe to enjoy this festive season! A healthy recipe using delicious herbs and spices. Spiced Grain + Grape Salad Recipe by Nikki Heyder

Serves 4 – 6

1.5 cups red rice
1 cup slivered almonds
1/2 cup coconut flakes
2 tbsp coconut oil
2 red shallots, finely sliced
2cm piece ginger, grated
3 cloves garlic, finely sliced
2 tsp smoked paprika
1 tsp cumin seeds
2 tsp mild curry powder
1 chilli, finely sliced (optional)
1 tin chickpeas, drained and rinsed
1 cup mint, finely chopped
1 cup parsley, finely chopped
1 cup coriander, finely chopped
1 cup green grapes, cut into halves or quarters 1 tsp sea salt
1 tsp black pepper
Juice of 1 lemon 


  1. Bring pot of lightly salted water to the boil and cook rice according to packet instructions (usually about 30 minutes for red/brown rice) 
  2. Meanwhile, heat non stick pan and lightly toast almonds and coconut flakes until golden and fragrant – set aside for later 
  3. Heat coconut oil in same pan and cook onion until soft and translucent 
  4. Add ginger, garlic, spiced and chickpeas and continue cooking for a further 2 – 3 minutes 
  5. Once rice has cooked, strain well and put into large mixing bowl 
  6. Add onion/chickpea mix to the rice along with toasted almonds/coconut flakes, herbs,
    grapes, salt, pepper and lemon juice – mix well to combine 
  7. Serve in a large salad bowl – enjoy! 
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