Tomato, Herbed Feta & Rice Salad
Recipe: #36183
December 27, 2020
Categories: Salads, Vegetable Salad, Cheese, Feta, Rice, Tomato No Eggs, Vegetarian, Fresh Tomatoes, Vegetarian Dinner, more
"From our Sunday newspaper The Sunday Times."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (219.2 g)
- Calories 110.7
- Total Fat - 5.5 g
- Saturated Fat - 2.4 g
- Cholesterol - 12.5 mg
- Sodium - 298.7 mg
- Total Carbohydrate - 11.4 g
- Dietary Fiber - 2.4 g
- Sugars - 5.6 g
- Protein - 4.8 g
- Calcium - 105.8 mg
- Iron - 0.8 mg
- Vitamin C - 24.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
To make the pickled radish, combine the vinegar, honey, mustard seeds and a large pinch of salt in a shallow dish and then add the radishes and stir to coat and set aside for 10 minutes to pickle.
Step 2
Combine the feta, yoghurt, basil and mint in a bowl and stir until well combined and smooth.
Step 3
Combine the vinegar, oil and lemon juice in a small bowl and season.
Step 4
Arrange the sliced large tomato on a large serving plate and top with the halved cherry and truss tomato and then scatter over the black rice. == and dollop with the herbed feta then scatter over the drained pickled radish, extra basil and mint and season and drizzle over the dressing and serve immediately.
Tips
No special items needed.
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