Chopped salad with crispy rice and herby kefir dressing
Serves 2
Easy
Prep:
Cook:
Using microwave rice helps add texture to this salad. Feel free to use any seasonings you like to coat the rice with
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- 250g pack of microwave rice
- 2 tbsp olive oil
- 1⁄4 tsp ground turmeric
- 2 celery sticksfinely chopped
- 1⁄2 cucumberseeds removed, finely chopped
- 1 small red onionfinely chopped
- 1 avocadoroughly chopped
- 75g radishessliced
- 50g Nocellara olivesroughly chopped
- 10g dillroughly chopped
- 175ml kefir
- 20g chivesfinely chopped
- 20g basiltorn
- 1 lemonzested and juiced
- seed mixto serve (optional)
- 50g fetato serve (optional)
Nutrition: per serving
- kcal511
- fat28.2g
- saturates6g
- carbs49.3g
- sugars8.8g
- fibre8.9g
- protein10.5g
- salt1.2g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Spread the rice on a lined baking tray, making little clumps with your hands – you don’t want it completely separated. Drizzle over the olive oil.
step 2
Sprinkle over the turmeric and plenty of salt and pepper, and mix well. Bake for 20-25 mins, turning halfway. Once golden, leave to cool for 5 mins – it will crisp as it cools.
step 3
Put all of the chopped vegetables and dill into a large bowl. Put the kefir, chives, basil and lemon juice in a small blender, season well with salt and pepper, then blitz until smooth and pourable.
step 4
Mix the vegetables and cooled rice with most of the dressing. Divide between two bowls then crumble over the seed mix and feta, if using. Serve immediately with any remaining dressing.
