Greek lemon rice salad recipe

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 25 minutes

Ingrédients

150g (2/3 cup) medium-grain white rice

30.00 ml 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

Instructions

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 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 and lemon rind to rice. Toss.

Step 4

Arrange the rice mixture down the centre of a 36cm oval platter. Arrange the olives, feta, spinach, capsicum, tomato, onion and quke 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.

Nutrition

• Calories: 555.44
• Lipides Totaux: 37.5 g
• Lipides Saturés: 11.1 g
• Glucides Totaux: 36.2 g
• Protéines: 14.6 g