Wild rice & feta salad
Perfect for a casual get together and great for lunch the next day - if there's any left!
- Prep: 5 mins
Cook: 25 mins
- Serves 4
- Easy
Ingredients
- 250g basmati and wild rice
- 400g can chickpeas, drained
- 100g pack dried cranberries
- 1 red onion, sliced
- 1 garlic clove, crushed
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 200g pack reduced-fat feta cheese
- handful flat-leaf parsley, roughly chopped
Method
-
Rinse the rice. Boil according to the pack
instructions, adding the chickpeas for the
final 4 mins. Drain and allow to cool a little,
then mix through the cranberries and onion.
-
Whisk together the garlic, olive oil, lemon
juice and seasoning to make a dressing. Toss
with the rice mixture, then pile onto a large
serving plate. Crumble over the feta, then
scatter with parsley. Serve warm or cold.
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