Rice, Fennel and Orange Salad with Mussels

Serves 4-6


  • 1 Medium Sweet Potato, peeled and diced, then and roasted in
  • 1 tbsp Olive Oil
  • 250g Ready Cooked Brown Rice
  • 1 Blub Fennel, finely sliced
  • 1 x 400g Can Chickpeas, rinsed and drained
  • 2 Spring Onion, finely sliced
  • 2 x 200g Jars Ocean Crown Cooked & Pickled Mussels, drained
  • Handful of Flat Leaf Parsley, roughly chopped

For the dressing:

  • 1 tsp Dijon Mustard
  • Grated Zest of 1 Orange
  • Juice of 1 Orange (about 5 tbsp)
  • 8 tbsp Olive Oil
  • 1 Red Chilli, deseeded and finely sliced
  • Salt and Freshly Ground Black Pepper


Mix the cooled roasted sweet potato with the rice, fennel, chickpeas, onion, mussels and parsley.

Mix together the dressing ingredients and pour over. Mix gently to combine.

Serve immediately.

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