Prep Time:
Yield:Description
For the Salad:
- 1 ¼ cups brown rice (uncooked)
- ½ red onion, chopped
- ½ cup baby spinach (chopped)
- 1/3 cup cherry tomatoes, sliced in half
- 8 spring onions, chopped
- ½ cup coriander, chopped
- ½ yellow pepper, chopped
- ½ red pepper, chopped
- ¼ cup pecans, roasted
- 90g Feta Cheese (1 ½ rounds)
For the Dressing:
- 3 Tablespoons Olive Oil
- 3 Tablespoons Vinegar
- Salt and Pepper
Ingredients
For the Salad:
- 1 ¼ cups brown rice (uncooked)
- ½ red onion, chopped
- ½ cup baby spinach (chopped)
- 1/3 cup cherry tomatoes, sliced in half
- 8 spring onions, chopped
- ½ cup coriander, chopped
- ½ yellow pepper, chopped
- ½ red pepper, chopped
- ¼ cup pecans, roasted
- 90g Feta Cheese (1 ½ rounds)
For the Dressing:
- 3 Tablespoons Olive Oil
- 3 Tablespoons Vinegar
- Salt and Pepper
Instructions
- Boil the rice until soft (12-15 minutes). Drain the water
- Add all the vegetables and the cheese and mix into the rice.
- In a small jug, add the olive oil, vinegar and a little salt and pepper.
- Pour the dressing over the salad and mix through. Serve warm or cold.
Notes
The salad can be served warm or cold – it is completely up to you.