Recipe Inspiration

Ingredients...

300g Gallo Sustainable Basmati rice

20ml vegetable oil

15g Essential Cuisine Chermoula Seasoning

16g Essential Cuisine Light Vegetable Stock mix

1litre water

300g feta cheese, cut into 1cm pieces

100g cooked beetroot, cut into wedges

100g sun blush tomatoes, cut into dice

100g edamame beans, shelled

20ml fresh lemon juice

60ml extra virgin olive oil

8g Essential Cuisine Vegetable Mirepoix Glace

Freshly ground pepper & sea salt

150g toasted pumpkin seeds

Finely chopped chives

Method...

1. Gently fry the rice in the oil in a suitable pan, stir in the EC Chermoula Seasoning and continue gently cooking for 2 minutes.

2. Add the stock mix and the water, bring to the boil and simmer until the Gallo Sustainable Basmati rice is cooked as per the instructions.

3. Drain and cool on a tray in the fridge.

4. In a suitable bowl, gently mix the cooked rice, feta, beetroot, tomato and beans.

5. Blend together the lemon juice, oil and the EC Vegetable Mirepoix Glace, mix through the salad.

6. Season to your taste with freshly ground pepper and sea salt.

7. Spoon into a serving dish and sprinkle over the pumpkin seeds and chives.

8. Your Gallo Rice Salad with Feta, Beetroot, Sun Blush Tomato and Pumpkin seeds is now ready to serve.