Ingredients for 2 servings 

160 g of Mulino Marello white or wholemeal Carnaroli rice

230 g of pre-cooked chickpeas

20 g of olives

Green beans and tomatoes to taste

Turmeric to taste 

For the sauce:

White Greek yogurt 100 g

Basil 20 large leaves

2 tablespoons lemon juice

Salt, pepper, garlic to taste.

Olive oil 2 tbsp 

Procedure

Cook the rice and in the last minutes of cooking add a teaspoon of turmeric.

Steam the green beans, drain the chickpeas and cut the tomatoes into slices. 

Chop the basil leaves in a blender and then add lemon, salt, pepper, garlic, oil and blend. Then add the plain Greek yogurt and mix all the ingredients. 

Assemble the bowl and season with the sauce.

Recipe by Dr. Francesca Archero, nutritional biologist