1. Pre-heat oven to 180ºC. 2. Place capsicums and garlic on a baking tray and cook for 20 minutes. 3. Remove garlic and cook capsicums for a further 10 minutes until skin blisters and blackens. Then remove and leave to sit for five minutes. 4. Place rice, chickpeas, corn, parsley and basil in a large bowl. 5. Remove skin and seeds from capsicums, dice, add to rice mixture and mix well. 6. Remove skin from garlic and chop well. 7. Place in a jar and add the oil, vinegar and sugar, screw on the lid and shake well. 8. Pour over rice salad and mix well. ---------------------------------------------------------------------------
Nutrition
Ingredients
