Olive Magazine

Wild rice, cranberry and feta salad

Published: March 25, 2015 at 4:07 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 4

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.

Nutrition:
NutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g
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Ingredients

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

Method

  • 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.

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