A delightful dish combining kidney bean rice salad with fish cake, enhanced by a chimichurri dressing. The salad features fluffy rice, plenty of beans, veggie stock, shallots, garlic, and spring greens, topped off with a fresh avocado, radish, coriander, and lime salsa. Served with the necessity of mayonnaise and a zesty chimichurri made from olive oil, lemon zest, lemon juice, red wine vinegar, garlic, and leftover herbs.
