Some folk think a salad is simply a collection of cold leaves doused in a miserable vinaigrette. But salad can be a brilliantly filling, nutritious and delicious main meal in and of itself – especially when it’s warm.

This red rice bowl combines hot caramelised leeks (rich in vitamin K, antioxidants and heart health-promoting kaempferol) and warm red rice (high in magnesium) with crunchy rocket leaves, juicy tomatoes and a chimichurri sauce brimming with zingy flavours and fresh herbs.

“They may be small but they pack a powerful punch in terms of nutritional value,” nutritionist Rohini Bajekal previously told Strong Women. “Most herbs contain polyphenols — plant compounds that have antioxidant and anti-inflammatory capabilities. Polyphenols found in plant-based foods can reduce the risk of chronic diseases, especially when consumed as part of a healthy diet rich in whole grains, beans, fruits, vegetables, herbs and spices, nuts and seeds.” Herbs also contribute to our 30 plants a week goal – and this dish contains a whopping nine.

This zingy vegan red rice and chimichurri bowl is an ideal mid-week lunch