| 20 |
| Serves: people |
- We used a mixture of millet, bulgar and camargue rice for this salad but feel free to use any other grains such as frekkeh or quinoa and red rice for a gluten-free version.
|
INGREDIENTS
|
|
INSTRUCTIONS
- Bring a pan of water to the boil and cook the grains according to packet instructions.
- Stone, peel and cube the avocado, put it in a salad bowl and squirt with the juice of half a lime to prevent it turning brown.
- Wash and halve the tomatoes and add to the bowl. Cube the feta cheese and add. Drain the grains and add to the salad.
- Mix together the oil, balsamic vinegar and the juice of the remaining half lime with a good pinch of sea salt. Stir well to combine. Drizzle over the dressing, toss lightly and serve.
Leave A Comment