Basmati & Wild Sunshine Salad

Serves 20

Ingredients

  • 1.5kg Tilda Basmati & Wild Rice
  • 250ml sunflower oil
  • 125ml cider vinegar or wine vinegar
  • 6 tbsp honey, clear
  • 3tbsp mustard, course grain
  • 1kg chickpeas, drained can
  • 16 spring onions
  • 650g spinach leaves, young
  • 170g sunflower seeds
  • 90g sesame seeds
  • 1.8kg tomatoes, quartered
  • 650g grated mozzarella or low fat hard cheese
  • 425g raisins
  • Chicory and lettuce leaves, to garnish
  • 2 tubs mustard cress, to garnish
  • Salt and pepper

Method

  1. Cook the rice according to pack instructions. Meanwhile make a dressing by mixing the oil, vinegar, honey, mustard and seasoning. When the rice is cooked, toss in the dressing and leave to cool.
  2. In a large bowl, mix all the other ingredients together apart from the salad and mustard cress. Season to taste
  3. When the rice is cold, toss into the other ingredients, mixing well.
  4. Line a large platter or individual plates with chicory and lettuce leaves and pile on the salad. Garnish with cress and serve lightly chilled.