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

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

Tags: 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.

  • Allergene_Egg

At a glance

Preparation time
35 min
Cooking time:
30 min
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  • Ingredients:

    brown rice
    175 g
    gluten free vegetable stock cube
    olive oil
    2 ts(p)
    spring onions
    mixed beans
    1 can
    pumpkin seeds
    25 g
    feta cheese
    115 g
    50 g
    pomegranate seeds
    50 g
    soy sauce
    1 tb(sp)
    toasted sesame oil
    ½ ts(p)
    garlic clove


    • 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.