Tuesday 18 January 2011

Greek Rice Salad

Greek Rice Salad:

3 cups cooked rice (I added garlic granules and oregano to the cooking water)
1 capsicum cut into small cubes
cucumber diced (however much you want in the salad)
4 sun-dried tomatoes, finely chopped
1 tomato finely chopped
small red onion finely sliced
1 can of chickpeas, drained and rinsed

Mix everything together and add feta, crumbled, to taste.
Chill until ready to serve.

Before serving add:
cucumber and mint yoghurt dip
pita pockets

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