Ingredients
- 80 grams feta (soft feta)
- 70 grams yogurt (natural yoghurt, 1/4 cup)
- 1 tablespoon basil leaves (chopped fresh plus extra to serve)
- 1 tablespoon peppermint leaves (chopped fresh plus extra to serve)
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil (extra virgin)
- 2 teaspoons fresh lemon juice
- 600 grams tomatoes, sliced (large mixed tomatoes)
- 200 grams tomatoes, halved (cherry tomato medley mix)
- 150 grams tomatoes, halved (cherry truss tomatoes)
- 75 grams cooked rice ( black rice,1/2 cup)
- FOR PICKLED RADISH
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 1/2 teaspoon mustard seeds
- 75 grams radishes, trimmed and thinly sliced (4 radishes specified)
How to Make
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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.
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Step 2: Combine the feta, yoghurt, basil and mint in a bowl and stir until well combined and smooth.
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Step 3: Combine the vinegar, oil and lemon juice in a small bowl and season.
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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.
We hope you enjoy this recipe!
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