ITALIAN BLACK RICE SALAD, WITH KALE, RED CABBAGE, ROASTED RED PEPPERS AND CRUMBLED FETA

Recipe Created By:

Gary Guiney

Serves

4

ready in

10 minutes

difficulty

Easy

What you will need

  • 700g Riso Gallo base 2 Expresso Black Rice
  • 200g cherry tomatoes (halved)
  • 1 small red cabbage finely shredded
  • 200g Kale
  • 200g baby cucumbers (sliced)
  • 200g roasted red peppers (sliced)
  • 200g Feta cheese (crumbled)

Dijon Mustard Dressing

  • 1/4 cup white wine vinegar (or lemon juice)
  • 1/2 cup olive oil
  • 2 tablespoons Dijon mustard
  • 1 garlic clove (minced)
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon black pepper

How to prepare:

Cook your rice per package instructions. (I prefer the pan method, simply because you can add or adjust your recipe as you go).

Now add all your salad ingredients into a large mixing bowl, leave the feta to the end.

Take another small bowl and add your dressing ingredients and whisk – always taste as you go (if you find the dressing very sharp, feel free to add a tablespoon of honey).

Now simply pour your dressing over your black rice salad and finish with feta cheese.

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