Mediterranean Rice, Salami & Burrata Salad with Roasted Chickpeas

To include vegetarians in this delicious salad, serve the salami on the side so that individuals can help themselves.

Serves: 6

400g tin chickpeas, drained

1 tbsp extra-virgin olive oil

100g thinly sliced Puopolo Cacciatore Hot Salami or Puopolo Cacciatore Mild Salami

2 x 250g Tilda Pure Basmati Rice

½ cup pitted split green olives

½ cup roughly chopped roasted red peppers 150g cherry tomatoes, halved

1 radicchio lettuce, coarsely sliced

2 x 120g tubs That’s Amore Cheese Mini Burrata

Dressing

¼ cup extra-virgin olive oil

¼ cup red-wine vinegar

1 tbsp finely chopped fresh parsley

2 tsp maple syrup or honey

1 clove garlic, crushed

1 tsp Dijon mustard

Murray River Salt Flakes

& freshly ground black pepper, to taste

1. Preheat oven to 220°C (200°C fan-forced). Line 2 baking trays with baking paper.

2. Pat the chickpeas dry with a paper towel. Spread over 1 of the prepared trays, drizzle with olive oil and toss to combine. Season with Murray River Salt Flakes and pepper. Spread half of the Puopolo Cacciatore Salami slices over the remaining tray in a single layer. Cook the salami for 5 mins or until lightly coloured (it will crisp on cooling) and roast the chickpeas for 15-20 mins or until crisp. Tear the salami into large pieces if you like.

3. To make the dressing, place all of the ingredients in a screw-top jar and shake until combined.

4. Heat Tilda Rice according to the package direction for 1 min to warm it slightly, then pour into a large bowl. Add the olives, red peppers, tomatoes and ¼ cup of the dressing. Toss to combine and set aside for 10 mins to allow the mixture to cool and the flavours infuse. 5. Layer the radicchio, rice mixture and the crispy and fresh Puopolo Cacciatore Salami in a large salad bowl. Top with the That’s Amore Cheese Mini Burrata and chickpeas, then drizzle with a little more of the dressing. Serve the remaining dressing on the side.