Green Rice Salad Bowl

Ingredients for 2 servings

Ingredients

-10 1 small sweet potato, peeled and cut into 2 cm pieces
-9 2 tsp olive oil
-8 ½ tsp smoked paprika
-7 250 ml water
-6 1 hand full fresh parsley
-5 100 g Mevalia LP Rice
-4 ½ tsp salt
-3 For the dressing:
-2 2 tbsp vegetable oil
-1 1 tbsp tomato ketchup
0 1 tsp honey
1 ½ tsp smoked paprika
2 ¼ tsp chilli flakes (optional)
3 ½ tsp fresh lemon juice
4 1 tbsp water
5 A bit of salt & pepper
6 For the topping:
7 1 ripe avocado, peeled cut and into 2 cm pieces
8 40 g Violife Greek Cheese, cut into small squares
9 8 olives
10 2 tbsp chopped fresh coriander

Preparation

1.Preheat an oven 220°C/ 200°C fan/ gas mark 6.

2.Place the sweet potato in a small roasting tin, drizzle with olive oil and dust with the smoked paprika.

3.Roast in the oven for 15 minutes until soft.

4.Meanwhile, pour the water and parsley in a blender, blitz for 1 minute.

5.Pour the parsley liquid into a saucepan along with the Mevalia LP Rice and ½ tsp salt, cook for 11 minutes stirring regular.

6.To make the dressing, place all the ingredients in a small bowl and whisk to incorporate and set aside.

7.Once the Mevalia LP Rice is cooked, drain well and allow to cool, once cooled transfer the rice to a salad bowl and fluff up the rice with a fork.

8.Arrange the sweet potato, avocado, cheese, olives and coriander over the Mevalia LP Rice.

9.Finish with the salad dressing, season and serve.

Recipe tips; if batch cooking, refrigerate for 2-3 days in an airtight container. Dress the salad well before storing to prevent the avocado from discolouring.

Nutritional values

Ingredients

-10 1 small sweet potato, peeled and cut into 2 cm pieces
-9 2 tsp olive oil
-8 ½ tsp smoked paprika
-7 250 ml water
-6 1 hand full fresh parsley
-5 100 g Mevalia LP Rice
-4 ½ tsp salt
-3 For the dressing:
-2 2 tbsp vegetable oil
-1 1 tbsp tomato ketchup
0 1 tsp honey
1 ½ tsp smoked paprika
2 ¼ tsp chilli flakes (optional)
3 ½ tsp fresh lemon juice
4 1 tbsp water
5 A bit of salt & pepper
6 For the topping:
7 1 ripe avocado, peeled cut and into 2 cm pieces
8 40 g Violife Greek Cheese, cut into small squares
9 8 olives
10 2 tbsp chopped fresh coriander