Wild rice & feta salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 250g basmati and wild rice
- 400g can chickpeadrained
- 100g pack dried cranberry
- 1 red onionsliced
- 1 garlic clovecrushed
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 200g pack reduced-fat feta cheese
- handful flat-leaf parsleyroughly chopped
Nutrition: per serving
- kcal519
- fat16g
- saturates5g
- carbs79g
- sugars19g
- fibre4g
- protein20g
- salt1.82g
Method
step 1
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.
step 2
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.
