8-10 servings
Prep: 15 mins,
Cooking: 20 mins
Our herby Mediterranean vinaigrette transforms this simple rice salad.
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Ingredients (16)
375-500 ml | rice — parboiled |
2 | canned chickpeas — drained and rinsed |
300 g | israeli cucumber — chopped |
50 g | red spring onions — chopped |
1 can | sweetcorn |
180 g | calamata olives |
300 g | feta cheese — cubed |
lemon — zest and juice |
VINAIGRETTE
2 | garlic — cloves, crushed |
45-60 ml | sun-dried tomatoes in vinaigrette — chopped |
30 ml | pesto — sun-dried tomato |
30 ml | fresh parsley — chopped |
15 ml | fresh oregano — chopped |
60 ml | fresh chillies — 573 |
15 ml | white balsamic or cabernet sauvignon vinegar |
salt and freshly ground black pepper |
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