Summery Feta and Avocado rice salad

Salad doesn't have to be all lettuce leaves and cherry tomatoes. Diversify your typical green salad by adding rice. Basmati rice is perfect to use, as it ensures the rice stays separated when cooked so you avoid that gluggy concoction. The feta cheese takes this salad from dull to delicious!

For more BBQ recipe ideas go to How to host the perfect BBQ.

Recipe courtesy of tilda.com

 

Ingredients:

150g Tilda Pure Basmati Rice
1 large vine tomato, finely chopped
1/4 cucumber, peeled, deseeded and finely diced
1/2 small red onion, very finely diced
1 avocado, peeled, destoned and chopped into 1cm cubes
100g feta cheese, crumbled
6-8 black olives, pitted and thickly sliced
1-2 tbsp fresh coriander, chopped
Few leaves fresh basil and mint, roughly torn

For the dressing
4 tbsp extra virgin olive oil juice
1/2 lemon
1/2 tsp Dijon mustard
1/2 tsp caster sugar
salt and freshly ground black pepper

Directions:

For the rice salad

  1. Cook the rice in a large pan of boiling water following pack instructions.
  2. Drain and spread out in a thin layer in a wide, shallow serving bowl. Allow to cool.
  3. Meanwhile, place the tomato, cucumber, red onion, avocado, feta cheese, olives and fresh herbs in a bowl and stir gently to combine.

For the dressing

  1. Place all the dressing ingredients in a bowl and mix well.
  2. Season to taste, then stir gently through the cooked and cooled rice.
  3. Add the tomato mixture to the rice and stir gently to combine. Serve immediately.