Turkey and mixed rice salad
Serves 4
Mix together 7oz (200g) cold cooked rice with a 14oz (400g) can drained chickpeas. Season with sea salt and pepper.
Stir in 8oz (225g) shredded or sliced cooked turkey breast, 1¾oz (50g) dried cranberries, and a handful of toasted pine nuts.
Whisk together 3 tablespoons olive oil, 1 tablespoon white wine vinegar, 1 teaspoon coarse-grain mustard, and 1 teaspoon honey, and season again. To serve, drizzle the dressing over the rice, and stir in chopped flat-leaf parsley.
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