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Serves 2-3 as a main course
Ideally, you would have leftover rice to make this dish with, to save yourself the step of cooking it for the salad. The double cooking creates fantastic texture in the finished salad, and is absolutely worth the extra step.
From 'the modern cook' column in Guardian Cook, 23 July 2016
vegetarian, gluten free
Ingredients
Ingredients
100g brown rice, cooked and drained
300g greens (the original recipe says spring greens; I used a summer cabbage)
zest and juice of 1 lemon
salt & pepper
3 spring onions, chopped
1 tbsp coconut oil
6-8 medjool dates
100g feta cheese
For the dressing:
zest and juice of 1 lime
1 tbsp sumac
2 tbsp extra virgin olive oil
1 tsp runny honey
Directions
Directions
- Shred the greens and put into a large bowl with the lemon zest and juice and a pinch of salt. Use your hands to massage and scrunch the leaves so they soften up.
- Add the spring onions to the greens.
- Heat a large frying pan and fry the rice for a minute or two to get rid of any moisture. Tip the rice onto a plate.
- Heat the coconut oil in the frying pan, and then fry the rice again until it becomes brown and crispy. Drain it on kitchen towel.
- Make the dressing by combining all the ingredients and mixing well.
- Remove the stones from the dates and chop them roughly. Add them to the greens.
- Chop the feta and add to the greens.
- Finally, add the rice and dressing to the greens and stir well.
- Enjoy!
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
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