Rice salad with fennel and red onions and feta

Rijstsalade met venkel en feta_2-72jpg

Serves 6

300g Ardo white rice,
150g Ardo fennel cubes,
100g Ardo sun-dried candied tomatoes,
2 tbsp Ardo chopped shallots,
1 tbsp Ardo chopped parsley,
1 orange,
1 grapefruit,
1 courgette,
120g feta,
3 tbsp white balsamic vinegar,
4 tbsp extra virgin olive oil,
salt and pepper to season,
a few cherry tomatoes and some salad leaves to garnish,
wooden skewers



Milk, Sulphite


  1. Defrost the white rice, fennel cubes, sun-dried candied tomatoes and shallots. Mix in a salad bowl.
  2. Peel the orange and grapefruit and cut them into small cubes. Add to the rice and vegetables.
  3. Chop the feta into cubes and add them to the salad.
  4. Prepare the vinaigrette dressing by mixing together the salt, pepper and balsamic vinegar, followed by the olive oil and parsley. Pour the dressing over the salad.
  5. Cut the courgette into thin slices with a knife or a mandoline. Form the slices into rolls to be filled with salad. (Hold the rolls together at the base with a wooden skewer before filling them with salad.) Arrange the courgette rolls on the plate and fill them with the salad.
  6. Garnish with the salad leaves and cut cherry tomatoes.
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