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Rice and risotto dishes that taste as great as they make you feel.

Baby spinach, date, feta and black rice salad

What do you need

  • [   ] 75g chopped walnuts lightly toasted
  • [   ] 200g baby spinach leaves well washed
  • [   ] 1 medium red onion peeled thinly sliced
  • [   ] 120g good quality ready to eat dates
  • [   ] 75g feta cheese
  • [   ] 150g VENERE RICE
  • [   ] 1 small red chilli
  • [   ] deseeded
  • [   ] finely chopped
For the mint-cumin dressing
  • [   ] 3tb white wine vinegar
  • [   ] 6tb olive oil
  • [   ] 1tb fresh lemon juice
  • [   ] Handful of roughly torn mint leaves
  • [   ] Sea salt
  • [   ] good pinch of ground cumin

Proposed by: Paul Gaylor


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How to prepare:

Place the venere rice in a small pan, add 350ml water and bring to the boil.


Reduce the heat to a simmer, cook for 25-30 minutes until just tender.


Drain in a colander and allow to cool.


To make the dressing…


Place all the ingredients, except the mint leaves, in a bowl, whisk together, add the torn mint leaves, season to taste season to taste.


To prepare the salad, place the spinach leaves in a bowl, add the dates, cooked black rice, chilli, red onions and walnuts and season lightly with salt and pepper.


Add enough dressing and toss gently together.


Dress in a salad bowl, then grate the feta over the salad liberally then serve.

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