- 1 cup of rice
- 1 small red onion, chopped (or you could use a bunch of spring onion)
- Quarter cucumber, core removed and chopped into small pieces
- A handful of sliced olives of your choice
- A few pieces of marinated artichoke, cut into bite sized chunks
- Half a red or yellow pepper, chopped into pieces the same size as your cucumber
- 1 small carrot, chopped into pieces the same size as your cucumber
- 1 or 2 gem lettuce, 1 inch slices
- 100g of feta cheese
- 1 teaspoon of capers
- 1 tablespoon of mushroom antipasti
- 1 teaspoon of wholegrain mustard
- 1 tablespoon of good mayo
- 2 tablespoons of vinaigrette
- Salt and pepper to taste
Method:
- Cook the rice according to the instructions and rice through with cold water to cool down
- Chop all of the veg into relatively small pieces, remember to scoop or chop out the core of the cucumber or the salad will be too watery
- Slice your gem lettuce up, you can use one or 2 depending on how much rice you have and how crunchy you prefer your salad
- Add the feta and capers
- Mix the mustard, mayo and vinaigrette and them mix through with the rest of salad
- Season to taste.


