Method
Ingredients
Ingredients
Rice Salad
- ¾ cup Tilda Pure Basmati Rice
- 1 large vine tomato, finely chopped
- ¼ cucumber, peeled, deseeded and finely diced
- ½ small red onion, very finely diced
- 1 avocado, peeled, destoned and chopped into 1/3 inch cubes
- ½ cup feta cheese, crumbled
- 6-8 black olives, pitted and thickly sliced
- 1-2 tbsp fresh cilantro, chopped
- Few leaves fresh basil and mint, roughly torn
Dressing
- 4 tbsp extra virgin olive oil juice
- ½ lemon
- ½ tsp Dijon mustard
- ½ tsp caster sugar
- Salt and freshly ground black pepper
Method
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For the Rice Salad - Cook the rice in a large pan of boiling water following pack instructions.
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Drain and spread out in a thin layer in a wide, shallow serving bowl. Allow to cool.
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Meanwhile, place the tomato, cucumber, red onion, avocado, feta cheese, olives and fresh herbs in a bowl and stir gently to combine.
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For the Dressing - Place all the dressing ingredients in a bowl and mix well.
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Season to taste, then stir gently through the cooked and cooled rice.
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Add the tomato mixture to the rice and stir gently to combine. Serve immediately.
