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Black rice, leftover roasted chicken, and a veggie boosted roasted hummus with cauliflowers - a healthy and flavour-packed meal ready in 40 minutes. If you aim to go vegan, just leave out the chicken or use any desired vegetarian protein, like seitan or tempeh.
Black Rice with Leftover ChickenCauliflower Hummus

200 g Black rice
450 ml Water
Leftover roasted chicken, diced
2 tsp Olive oil
1 tsp White balsamic vinegar
Salt and pepper

700 g Cauliflower, trimmed, cut into florets
3 tbsp Olive oil plus extra to drizzle
2 tsp Cumin powder
2 Garlic cloves, chopped
3 tbsp Tahini
60 ml Lemon juice
60 ml Warm water
Sumac, to serve Dried barberries, to serve
Arugula, chopped, to serve
Sesame seeds, toasted, to serve

Cook the black rice in a medium saucepan of lightly salted boiling water for 35 minutes or until just tender. Transfer to a large bowl. Add in chicken. Toss with olive oil and white balsamic vinegar. Taste and season.
Preheat oven to 200C/400F. Place cauliflower florets on a baking tray and drizzle with 1 tablespoon of olive oil. Sprinkle with cumin. Roast for 25 minutes or until tender. Set aside to cool slightly. Transfer cauliflower mixture to a food processor. Add garlic cloves, tahini, lemon juice, 2 tablespoons of olive oil and water. Process until smooth.
To serve, spread cauliflower hummus in a wide bowl or platter. Drizzle olive oil over and sprinkle with sumac, ...