Zesty Moroccan Rice Salad

With apricots, dates, and mint this zesty salad with enliven your tastebuds! Filled with flavours that pack a punch (and not to mention serious crunch!) this salad is the perfect accompaniment to a main or just by itself. Please enjoy!

INGREDIENTS

• 2 cups cooked brown rice or quinoa (about 4 servings)

• 4 fresh apricots, roughly chopped

• 1 tbsp extra virgin olive oil

• 1 tsp cinnamon

• 1 tsp ground cumin

• 1 tsp salt

• 1/2 purple cabbage

• 4 spring onions, chopped

• handful pine nuts or chopped almonds, quickly roasted in a dry pan

• 50g medjool dates, chopped

• 50g chopped parsley

• 50g chopped mint

For the dressing:

• 1 garlic clove, crushed

• 3 tbsp olive oil

• 75g natural/ Greek yogurt

• 1 tbsp tahini

• 1 lemon, zested and juiced

• 1 tsp honey or agave syrup

INSTRUCTIONS

• First, make the tahini salad dressing by mixing all the dressing ingredients together in a small bowl, then set aside.

• Cook the rice (or quinoa) according packet instructions, and then while still warm add the spices, salt, apricots and olive oil and give it a good mix. Set aside while the rice cools slightly.

• Next, add the chopped vegetables, herbs and tahini salad dressing and toss to mix thoroughly. Sprinkle over the dates and nuts to finish and serve! Please enjoy!