Mediterranean Rice Salad
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200 g Brown rice
- 2 Bell peppers (diced)
- 0.5 Cucumber (diced)
- 200 g Cherry tomatoes (quartered)
- 100 g Sweetcorn
- 1 Red onion (diced)
- 235 g Butter beans (canned; drained weight)
- 50 g Spinach (chopped)
- 50 g Sun-dried tomatoes (drained and chopped)
- 100 g Mixed olives (chopped)
- 40 g Feta (crumbled)
- 30 g Pine nuts
- 6 g Fresh dill (finely chopped)
- 3 tablespoons Olive oil
- 2 tablespoons Apple cider vinegar
- 1 tbsp Honey
- 2 Garlic clove (crushed)
- 2 pinch Fine sea salt and ground black pepper
- 1 Lemon (juice only)
Method
- Cook 200 g Brown rice according to the packet instructions.
- Add the cooked rice to a large serving dish.
- Add 2 Bell peppers, 0.5 Cucumber, 200 g Cherry tomatoes, 100 g Sweetcorn, 1 Red onion, 235 g Butter beans, and 50 g Spinach.
- Add 50 g Sun-dried tomatoes, 100 g Mixed olives, 40 g Feta, 30 g Pine nuts and 6 g Fresh dill.
- Finish with 3 tbsp Olive oil, 2 tbsp Apple cider vinegar, 1 tbsp Honey, 2 Garlic clove, 2 pinch Sea salt and black pepper and the juice of 1 Lemon.
- Mix well to combine everything.