Tomato, Herbed Feta & Rice Salad
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Recipe: #36183
December 27, 2020
Categories: Fresh Tomatoes, Dinner, Lunch, Salads, Vegetable Salad, Dairy, Cheese, Feta, Rice, Fruit, Tomato, Easy/Beginner Cooking, No-Cook, Entertaining, Weeknight Meals, No Eggs, Vegetarian more
"From our Sunday newspaper The Sunday Times."
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 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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