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Ingredients
- 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
Method
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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.
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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.