Summer Rice Salad
There was a lotta love for this when I posted on IG - so here's the recipe for Pumpkin, Pea and Mint Risotto!
Ingredients
Some left over cooked rice or feel free to cook some fresh.
Tin of organic lentils
Half bag fresh spinach
1 x zucchini
Small bunch fresh mint chopped
2 x cooked and peeled beetroots
1 x chilli
6 x mushrooms
½ Barambah organic feta
½ Small onion
Canola oil
Salt and Pepper
method
Finely dice the onion and mushrooms and cook off in a fry pan with a little Canola oil and add in chopped zucchini once they are soft. Cook for 2 mins
Mix through the lentils, rice, chopped mint and chilli until warmed through
Lay the spinach in the base of a bowl and then add the rice mix over the top.
Dress with chopped beetroots and Feta (you can drizzle some of the garlic oil from the Barambah pot over the top for extra flavour)
