Page 163 - COMING UNSTUCK by Sara tuck

brown rice This salad makes a great side

to grilled meats such as lamb
salad fillet or steak, but is also
delicious as a take-to-work
lunch – one of my favourites.
with beans, tomatoes & feta

Serves 4 Put pesto, vinegar and mayonnaise in a small jug and whisk to
combine. Bring a small pot of water to boil, drop in beans and
1 cup basil pesto (see p231) cook for 2 minutes. Drain immediately and refresh under cold
1 tbsp cider vinegar running water to keep them bright green then drain well.
1 tbsp good-quality mayonnaise Once they have cooled, stir ¾ of the pesto dressing through
(I use Best Foods) the rice. Add the beans, rocket, tomatoes, feta and olives and
32 small round green beans, toss gently. Spoon onto a serving plate and top with remaining
trimmed pesto dressing, season to taste with salt and pepper and sprinkle
4 cups cooked, cooled brown rice with seeds.
6 cups wild rocket (arugula)
3 cups cherry tomatoes, halved You can store this salad undressed in the fridge for a couple of
300g (10½ oz) feta, crumbled days so it's a good option for make-ahead work lunches.
1 cup black olives, pitted
sea salt & freshly ground pepper
¼ cup toasted pumpkin seeds
¼ cup toasted sunflower seeds

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