You’ll get a taste of the med with this easy rice salad. Ready in 25 minutes, it’s loaded with feta, olives and tomatoes, plus rice to soak up that zesty lemon dressing.
150g (2⁄3 cup) medium-grain white rice
11⁄2 tbsp finely chopped fresh continental parsley leaves
1 tsp finely grated lemon rind
80g (1⁄2 cup) pitted kalamata olives
200g Greek feta, coarsely chopped
60g packet baby spinach
1 large green capsicum, deseeded, thinly sliced
200g small tomatoes, cut into wedges
1 small red onion, halved, very thinly sliced
250g packet qukes (baby cucumbers), coarsely chopped
100ml extra virgin olive oil
60ml (1⁄4 cup) fresh lemon juice
2 tsp finely grated lemon rind
1⁄2 tsp dried oregano leaves
5 Method Steps
Step 1To make the lemon dressing, place all the dressing ingredients in a jar and seal tightly. Shake until combined then season.
Step 2Cook rice
(150g (2⁄3 cup) medium-grain white rice) in a saucepan of boiling water for 8 minutes or until just tender. Drain. Transfer to a large bowl. Set aside to cool slightly, tossing with a large metal spoon to release the heat.
Step 3Add parsley
(11⁄2 tbsp finely chopped fresh continental parsley leaves) and lemon rind
(2 tsp finely grated lemon rind) to rice. Toss.
Step 4Arrange the rice mixture down the centre of a 36cm oval platter. Arrange the olives
(80g (1⁄2 cup) pitted kalamata olives), feta
(200g Greek feta, coarsely chopped), spinach
(60g packet baby spinach), capsicum
(1 large green capsicum, deseeded, thinly sliced), tomato
(200g small tomatoes, cut into wedges), onion
(1 small red onion, halved, very thinly sliced) and quke
(250g packet qukes (baby cucumbers), coarsely chopped) in rows on either side of rice mixture.
Step 5Drizzle two-thirds of the lemon dressing over the salad and toss until combined. Divide among serving plates, season and serve with the remaining lemon dressing on the side.