Basmati & Wild Sunshine Salad
- Easy
- Serves 20
Ingredients
Method
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
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
- 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.
- In a large bowl, mix all the other ingredients together apart from the salad and mustard cress. Season to taste.
- When the rice is cold, toss into the other ingredients, mixing well.
- Line a large platter or individual plates with chicory and lettuce leaves and pile on the salad. Garnish with cress and serve lightly chilled.
