• Brittany Aldridge

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!


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