*new* Rice Salad with Salmon, Greens & Lemon Tahini Dressing
Prep time – 5 minutes
Cooking time – 20 minutes
200g long grain rice
2 salmon steaks (240g)
1 onion, sliced
100g cabbage greens
1 courgette sliced (200g)
Neutral cooking oil
Lemon tahini dressing:
Juice 1/2 lemon
2 tbsp runny tahini
1 tbsp olive oil
To serve; fresh mint
To make the rice salad; Cook the rice as per the pack instructions. Drain and set aside.
In the meantime, pan fry the salmon steaks on a little oil for 2-3 minutes on each side.
Set aside and flake up when cool.
In a separate frying pan, add the onion and fry for 5-6 minutes.
Now add the cabbage and courgette and fry for 2-3 minutes. Add in the cooked rice.
To make the dressing; add all the ingredients to a jar and mix to combine.
To serve, add the rice and greens to a large bowl, add the flaked salmon and toss lightly to combine.
Serve with dressing and fresh mint.
Cooks tip – This also works well with a harissa or classic vinaigrette dressing.