Brown rice, feta, bean and rocket salad with herb ciabatta roll

Brown rice, feta, bean and rocket salad with herb ciabatta roll

Tags: Light bites Salad

The brown rice and the beans give this dish a mixture of textures and flavours; it is absolutely delicious served with the pomegranate seeds as these give the dish a splash of red colour along with an extra bite. The salad can be kept in the fridge for up to 2 days.


175 g
brown rice
gluten free vegetable stock cube
2 tsp
olive oil
spring onions
1 can
mixed beans
25 g
pumpkin seeds
115 g
feta cheese
50 g
50 g
pomegranate seeds
1 tbsp
gluten free soya sauce
½ tsp
toasted sesame oil
clove of garlic


  • Cook the rice for 30-35 minutes until tender in a large saucepan of boiling water containing a vegetable stock cube for added flavour. Once cooked, drain in a sieve and cool by running cold water through the rice. Place in a bowl and refrigerate for at least 30 minutes.
  • Meanwhile, heat the oil in a small frying pan and fry the pumpkin seeds until tinged with brown, remove from the pan and place on a plate, then fry the spring onion slices for 2-3 minutes.
  • Drain and rinse mixed beans.
  • Crumble feta cheese.
  • Tail and slice spring onions.
  • Combine the rice together with the fried seeds and onions, stir in the beans, crumbled feta, rocket leaves and pomegranate seeds if using.
  • Mix the dressing ingredients together and stir. Drizzle over the salad.
  • Serve with the herb ciabatta rolls either cold or heated through.
  • Allergene_Egg