Black Rice Goat Cheese Salad with Mango and Sweet Pointed Pepper

Black rice cooked in homemade broth, topped with goat cheese (or your favourite cheese), mango and sweet pointed pepper with a simple dressing made with red wine vinegar, date syrup and avocado oil, for a delicious, healthy, flavourful, and gluten free Fall meal! You can serve this as a side along with some grilled meat or fish.

	Dressing
200 g Black rice 400 ml Homemade broth(I used beef broth) 1 tbsp Finely chopped coriander 2 Sweet pointed pepper, cut into rings 1/2 Ripe mango, peeled and diced 4x20 g Fresh goat cheese Fresh coriander or parsley leaves	1 Chilli pepper, finely chopped 2 tbsp Red wine vinegar 1 tsp Date syrup (or maple syrup) Red wine sea salt (or regular sea salt) 2 tbsp Avocado oil (or olive oil) 1 tbsp Walnut oil

Bring broth in a medium saucepan to a boil. Add in black rice and cook for about 30 minutes until tender. Drain. Cool completely. Place in a large bowl. Set aside to cool to room-temperature.
For the dressing, place all the ingredients in a jar with a tight-fitting lid and shake well to combine.
Add chopped coriander, sweet pointed pepper rings and mango to the rice. Drizzle with two-thirds of the dressing and toss to combine.
Divide the salad between two plates and top each with 2 goat cheese. Drizzle with the remaining dressing and garnish with fresh coriander or parsley.