Cook the rice in boiling water for 30 minutes until tender. Drain and put to one side.
100 g (1/2 cup) red carmargue rice
Heat the oil in a small frying pan on a medium heat. When hot add the drained chickpeas and cook for 5-6 minutes – tossing every couple of minutes – until the chickpeas start to brown. Sprinkle on the smoked paprika, cumin, salt and pepper, toss together and cook for a further minute, then remove from the heat.
1 tbsp olive oil, 200 g (½ tin) cooked chickpeas, rinsed and drained, 1 tsp smoked paprika, ½ tsp cumin, pinch of salt and pepper
Cover the bottom of a large serving bowl with the sliced romaine lettuce. Starting from the middle, spoon a line of chickpeas from one side of the bowl to the other. Place the apples, grapes, peppers, tomatoes, cucumber, red onion, avocado, sliced egg and cooked rice in strips on either side of the chickpeas.
1 head of romaine lettuce, 1 Granny Smith apple, 10 red seedless grapes, ¼ red bell pepper, ¼ green bell pepper, ¼ yellow bell pepper, 8 cherry tomatoes, ¼ cucumber, ¼ small red onion, ½ ripe avocado, 2 hard boiled eggs
To make the dressing, place the vinegar, Greek yogurt and goat cheese in a bowl and whisk together using a balloon whisk. Add in the honey and olive oil and whisk again until smooth. Season to taste. If you would like the dressing to be thinner, add in the cold water and whisk again before serving with the salad.
1 tsp white wine vinegar, 2 tbsp Greek yogurt, 100 g (1/2 cup minus 1 tbsp) soft goat cheese, 1 tsp honey, 2 tbsp extra virgin olive oil, pinch of salt and pepper, 2 tbsp cold water