Tomato, Herbed Feta & Rice Salad

6
Servings
25m
Prep Time
0m
Cook Time
25m
Ready In


"From our Sunday newspaper The Sunday Times."

Original recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

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