Wild rice, cranberry and feta salad

  • serves 4
  • Easy

Add some excitement to your salad with this quick and easy recipe. Packed with flavour you'll want to make extra for tomorrow's packed lunch.



  • basmati and wild rice 250g
  • chickpeas 400g, tinned
  • dried cranberries 100g
  • red onion 1, sliced
  • garlic 1 clove, crushed
  • lemon juice 2 tbsp
  • feta 200g
  • parsley a handful, chopped


  • Step 1

    Rinse 250g basmati and wild rice, then cook following pack instructions, adding a 400g tin of chickpeas for the final 4 minutes. Stir in 100g dried cranberries and 1 sliced red onion.

  • Step 2

    Whisk together 1 crushed clove of garlic, 3 tbsp olive oil, 2 tbsp lemon juice and seasoning. Toss with the rice mixture, then pile onto a large serving plate.

    Crumble over 200g feta, then scatter with a handful of chopped parsley.