Green Rice Salad Bowl
- -10 1 small sweet potato, peeled and cut into 2 cm pieces
- -9 2 tsp olive oil
- -8 ½ tsp smoked paprika
- -7 250 ml water
- -6 1 hand full fresh parsley
- -5 100 g Mevalia LP Rice
- -4 ½ tsp salt
- -3 For the dressing:
- -2 2 tbsp vegetable oil
- -1 1 tbsp tomato ketchup
- 0 1 tsp honey
- 1 ½ tsp smoked paprika
- 2 ¼ tsp chilli flakes (optional)
- 3 ½ tsp fresh lemon juice
- 4 1 tbsp water
- 5 A bit of salt & pepper
- 6 For the topping:
- 7 1 ripe avocado, peeled cut and into 2 cm pieces
- 8 40 g Violife Greek Cheese, cut into small squares
- 9 8 olives
- 10 2 tbsp chopped fresh coriander
1.Preheat an oven 220°C/ 200°C fan/ gas mark 6.
2.Place the sweet potato in a small roasting tin, drizzle with olive oil and dust with the smoked paprika.
3.Roast in the oven for 15 minutes until soft.
4.Meanwhile, pour the water and parsley in a blender, blitz for 1 minute.
5.Pour the parsley liquid into a saucepan along with the Mevalia LP Rice and ½ tsp salt, cook for 11 minutes stirring regular.
6.To make the dressing, place all the ingredients in a small bowl and whisk to incorporate and set aside.
7.Once the Mevalia LP Rice is cooked, drain well and allow to cool, once cooled transfer the rice to a salad bowl and fluff up the rice with a fork.
8.Arrange the sweet potato, avocado, cheese, olives and coriander over the Mevalia LP Rice.
9.Finish with the salad dressing, season and serve.
Recipe tips; if batch cooking, refrigerate for 2-3 days in an airtight container. Dress the salad well before storing to prevent the avocado from discolouring.
- -10 1 small sweet potato, peeled and cut into 2 cm pieces
- -9 2 tsp olive oil
- -8 ½ tsp smoked paprika
- -7 250 ml water
- -6 1 hand full fresh parsley
- -5 100 g Mevalia LP Rice
- -4 ½ tsp salt
- -3 For the dressing:
- -2 2 tbsp vegetable oil
- -1 1 tbsp tomato ketchup
- 0 1 tsp honey
- 1 ½ tsp smoked paprika
- 2 ¼ tsp chilli flakes (optional)
- 3 ½ tsp fresh lemon juice
- 4 1 tbsp water
- 5 A bit of salt & pepper
- 6 For the topping:
- 7 1 ripe avocado, peeled cut and into 2 cm pieces
- 8 40 g Violife Greek Cheese, cut into small squares
- 9 8 olives
- 10 2 tbsp chopped fresh coriander