So, you might not see many carb based dishes on here but I’m not a complete carb-phobe and do enjoy the occasional portion of healthy wholegrain or wild rice. This salad goes beautifully with many meals. We’ve had it tonight with a thai chicken curry as I’m using up what’s left in the fridge before we go off on holidays. You might think them an odd combination, but it actually worked! It’s so tasty you could dish it up with some simple grilled chicken or fish and a portion of veggies for a perfectly healthy balanced meal.
I’ve given you two slight variations to dabble with, but you can of course get creative and add your own flavours.
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| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Servings |
people
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Ingredients
- 2 cups red rice rinsed, cooked and rinsed again
- 1 cup feta cubed or crumbled
- 1 cup mixed fresh herbs (e.g. coriander, dill, parsley, chives)
- 1 cup pomegranate seeds (or variation)
- 1/2 cup pine nuts (or variation)
- 3 tbsp balsamic vinegar
- VARIATION
- 2-3 Beetroot peeled, cooked and chopped
- 1/2 cup pumpkin seeds
Ingredients
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Instructions
- Simply mix all of the ingredients together in a bowl and serve or keep for later!!
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