This is a real 'waste not, want not' meal to use up left overs plus whatever vegetables I had in the fridge. In this case, it was leftover rice, purple carrots and the fibre that remained when I sieved the gazpacho - there was so much of it, I wasn't throwing that away!
1 cup drained gazpacho fibre (see gazpacho recipe in recipe page)
1 & 1/2 cups day-old cooked rice
pinch saffron (optional)
10 pitted kalamata olives
1-2 ripe tomatoes
1 green capsicum
1 red capsicum
1 small orange-flesh sweet potato
1 purple carrot
1 bunch of asparagus
spray cooking oil
2-3 freerange boiled eggs, halved
Heat gazpacho paste in frying pan with a pinch of saffron. Crumble in rice and mix through. Stir in olives.
Halve capsicums, slice sweet potato and carrots into rounds. Spray with oil and grill in oven (fan grill if doing in trays on different racks). When almost done, add the asparagus (tough ends removed).
Serve rice on plates. Decorate with other ingredients as you like.
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