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Greek lemon rice salad

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.

Allergens: Recipe may contain milk, fish and lactose.


14 Ingredients


  • 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
  • Lemon dressing


  • 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 1

    To make the lemon dressing, place all the dressing ingredients in a jar and seal tightly. Shake until combined then season.

  • Step 2

    Cook 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 3

    Add parsley
    (11⁄2 tbsp finely chopped fresh continental parsley leaves)
    and lemon rind
    (2 tsp finely grated lemon rind)
    to rice. Toss.

  • Step 4

    Arrange 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 5

    Drizzle 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.
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Image by Michelle Southan & Tracy Rutherford And Vanessa Levis & Alan Richardson

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