Feta and Broccoli Basmati Salad

Serves 10


  • 300g Tilda Wholegrain Basmati Rice
  • 1.5 litres vegetable stock, low salt
  • 125g broccoli, cut into small florets
  • 150g courgettes, halved and sliced
  • 150g peas, peas
  • 4 spring onions, finely chopped
  • 200g feta cheese, roughly crumbled
  • 2 tbsp green pesto


  1. Place the wholegrain basmati rice and stock in a pan and bring to the boil and cook for 25 minutes.
  2. Add the broccoli and courgettes to the rice and cook for 2 minutes with a lid on.
  3. Stir in the peas, cover and cook for a further 2 minutes.
  4. Remove from the heat and stir through the spring onions, feta cheese and pesto, and cool before serving.