Warm rice salad with feta cheese and olives
A fresh and filling salad with risoni, lukewarm zucchini and chickpeas, topped with feta cheese, kalamata olives and a tangy lemon vinaigrette. A wonderful dish to enjoy for dinner and to pack in your lunchbox the next day.
Ingredients · Servings 4
- 3 dl risoni
- 1 zucchini
- 1 package chickpeas, cooked (about 380 g)
- 1 red pepper
- 1 red onion
- 2 tbsp olive oil
- salt
- black pepper
- 1 pot fresh parsley, finely chopped
- 1 cup kalamata olives, pitted
- 150 g feta cheese
- 0.5 tbsp paprika powder
- Lemon vinaigrette
- 0.5 dl olive oil
- 1 lemon, zested
- 2 tbsp lemon juice
- 1 clove garlic, finely grated (small)
- 1 teaspoon honey
- 1 tsp Dijon mustard
- 0.5 tsp dried oregano
- salt
- black pepper
Method · 30 min
- Set the oven to 225 degrees.
- Cut the zucchini into half moons, chop the bell pepper into pieces and slice the red onion. Drain and rinse the chickpeas, letting them drain well.
- Place the vegetables and chickpeas in a baking dish. Season with salt and pepper, pour over the paprika powder and olive oil. Mix well. Roast the vegetables in the oven for about 25 minutes, or until they have a nice color.
- Meanwhile, cook the rice noodles according to the instructions on the package. Drain and let steam for a minute or so.
- Dressing
- Whisk together olive oil, lemon zest, lemon juice, garlic, honey and oregano for the vinaigrette. Season with salt and pepper.
- Mix the warm rice with the vegetables, olives, crumbled feta cheese and parsley. Pour over the lemon vinaigrette and toss.
- Serve the salad warm and enjoy!
