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Chopped salad with crispy rice and herby kefir dressing

• Helena Busiakiewicz

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Serves 2

Easy

Prep: 15 mins

Cook: 20 mins

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Using microwave rice helps add texture to this salad. Feel free to use any seasonings you like to coat the rice with

Gluten free

Vegetarian

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Try our chopped salad with crispy rice and herby kefir dressing, then try za'atar chopped salad, chilli-salt salmon with chopped salad, lettuce wraps with sticky chicken or chicken and avocado salad.

Cook’s tip: Boost your plant points

"Instead of using cooked white rice for this recipe, boost the plant points by swapping this for cooked quinoa or other grains. It won't clump together as it's not as sticky as white rice, but it will give a lovely crunch and extra nutritional value to this salad. You can also add in a tin of white beans for extra fibre and protein too."

Note these changes to the recipe will alter the nutritional information displayed.

Here are more ways to boost your plant points and plant-packed recipes.

Chopped salad with crispy rice and herby kefir dressing recipe

Ingredients

Nutrition

• 250g pack of microwave rice

• 2 tbsp olive oil

• 1⁄4 tsp ground turmeric

• 2 celery sticks

  finely chopped

• 1⁄2 cucumber

  seeds removed, finely chopped

• 1 small red onion

  finely chopped

• 1 avocado

  roughly chopped

• 75g radishes

  sliced

• 50g Nocellara olives

  roughly chopped

• 10g dill

  roughly chopped

• 175ml kefir

• 20g chives

  finely chopped

• 20g basil

  torn

• 1 lemon

  zested and juiced

• seed mix

  to serve (optional)

• 50g feta

  to serve (optional)

Nutrition: per serving

• kcal511
• fat28.2g
• saturates6g
• carbs49.3g
• sugars8.8g
• fibre8.9g
• protein10.5g
• salt1.2g

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Method

• step 1

  Heat the oven to 200C/180C fan/gas 6. Spread the rice on a lined baking tray, making little clumps with your hands – you don’t want it completely separated. Drizzle over the olive oil.

• step 2

  Sprinkle over the turmeric and plenty of salt and pepper, and mix well. Bake for 20-25 mins, turning halfway. Once golden, leave to cool for 5 mins – it will crisp as it cools.

• step 3

  Put all of the chopped vegetables and dill into a large bowl. Put the kefir, chives, basil and lemon juice in a small blender, season well with salt and pepper, then blitz until smooth and pourable.

• step 4

  Mix the vegetables and cooled rice with most of the dressing. Divide between two bowls then crumble over the seed mix and feta, if using. Serve immediately with any remaining dressing.

More ways with kefir.

Authors

Helena Busiakiewicz

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