Four seasons super salad
Brown Rice, dry
Lemon Juice, Fresh
Light Feta Cheese
½ teaspoons, level
Extra Virgin Olive Oil
- Cook the rice to pack instructions. Drain and rinse under cold running water. Drain well and set aside.
- Meanwhile, blanch the broccoli in a pan of boiling water for 2 minutes, then rinse under cold running water to cool. Cut into bite-size pieces
- Toss the rice with the broccoli, spring onion, carrot, oil and lemon juice. Season then top with the remaining ingredients. Serve with a lemon wedge to squeeze over.