Harissa Chickpea, Carrot and Kale Salad

Preheat the oven to 220°C/200°C fan. Bring a small pot of water to a boil. Add the vegetable stock cube and the rice. Cover and boil for 20-25 min or until tender. Once tender, drain well and spread it out over a wide large plate (the increased surface area will help it cool more quickly).

Meanwhile, rinse and drain the chickpeas. Combine the chickpeas, olive oil and harissa paste (spicy!) with the salt in a bowl. Toss to coat. Pour the mixture onto a lined baking tray. Bake for 20 min until starting to crisp.

Meanwhile, peel the carrot, then continue peeling until you are left with a pile of carrot ribbons. Stack the ribbons on top of one another, then slice into thin sticks. Rinse the kale, remove its hard stem and shred the leaves finely. Transfer the kale to a bowl and massage for 30 sec. Add the carrot sticks and the baby spinach leaves. Set aside.

Heat a pan over a medium-high heat and add the pine nuts and sunflower seeds. Toast for 2-3 min until lightly browned. Transfer them to a plate to cool.

Juice the orange. Add 3 Tbsp of orange juice to a bowl. Add the maple syrup and olive oil. Season with a pinch of salt and pepper. This is your salad dressing.

Toss the cooled rice with the vegetables, roasted harissa chickpeas and toasted seeds. Finally, add the dressing and toss well. Divide the salad among plates and serve with the hummus to the side.