A fresh and healthy dish, StyleNest recommends serving this as a starter or an accompaniment to grilled lamb or chicken.
Prep Time: 10 minutes
Cooking Time: 2 minutes
Serves 2
What You’ll Need:
- 1 pouch of Tilda(R) Brown Basmati and Quinoa
- 50g green beans, trimmed
- 1 large orange, segmented
- 2 large handfuls baby spinach leaves
- 1 cooked beetroot (not in vinegar), cut into slim wedges
- 60g feta, diced
- 50g pecan nuts, roughly chopped (optional)
- 1 tablespoon white wine vinegar
- Drizzle of honey
- 1 tablespoon olive oil
What To Do:
- Cook the beans in boiling water for 2 minutes, drain and run under cold water to cool. Peel and segment the oranges, catching any juice over a bowl.
- Place the rice (no need to heat the rice) and spinach leaves in a large salad bowl and add the beans, oranges, beetroot, feta and nuts, season with salt and pepper and toss together.
- Add the vinegar, honey and oil to the orange juice and whisk together and pour over the salad.