Camargue Red Rice, Lentil and Feta Salad
A hearty Camargue red rice, lentil and feta salad with edamame beans, rocket, fresh herbs and a punchy preserved lemon dressing. This colourful, make-ahead vegetarian salad is filling enough for lunch and works well for picnics, BBQs or summer entertaining.
Equipment
Ingredients
Salad
- 200 gms Camargue Red rice or another red rice
- 100 gms Speckled Green lentil or Puy lentil
- 100 gms Edamame beans
- 200 gms Feta
- 5 gms Mint leaves
- 25 gms Parsley
- 60 gms Rocket leaves
- 2 teaspoon Salt
- Pickled red onion to garnish
Dressing
- 15 gms Garlic
- 42 gms Preserved lemon
- 3 tablespoon Olive oil
- 2 teaspoon Salt to taste
- 1 teaspoon Black pepper
Instructions
Salad
- Rinse and Camargue red rice and green lentils separately. Soak them for at least 30 minutes, then drain.
- If using frozen edamame beans, defrost them in cold water, then drain and set aside.
- Wash the rocket, parsley and mint. Pat dry thoroughly.
- Roughly chop parsley and mint, keeping a few smaller leaves aside for garnish, if you wish.
- Cook the Camargue red rice and lentils in separate pans. Add the rice to one pan with 500ml water, or cook according to the packet instructions. Add the lentils to another pan with 300ml water, or cook according to the packet instructions.
- Add 1 teaspoon of salt to each pan, bring to the boil, then reduce the heat and simmer for 15 minutes, or until the rice and lentils are tender but still holding their shape.
- Drain any excess water. Rinse briefly under cold water to stop them cooking, then drain well.
Making the Preserved Lemon Dressing
- Grate the garlic Into a bowl using a microplane or fine grater.
- Fine chop preserved lemon and add it to the bowl.
- Add the olive oil, and black pepper. Taste before adding extra salt, as the preserved lemon and feta are already salty.
Assemble the Camargue Red Rice, Lentil & Feta Salad
- Add the cooked Camargue red rice, lentils, chopped herbs, rocket and edamame beans to a large serving bowl or platter.
- Pour over the preserved lemon dressing and gently toss to combine.
- Break the feta into chunks and scatter it over the salad.
- Add pickled red onions, if using. Finish with a seed mix or anything else for a crunch you like.
- Serve immediately, or chill and serve later. If making ahead, add the rocket, feta and pickled onions closer to serving so they stay fresh.
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