- 200g red Camargue rice (we used red Camargue & wild rice from Waitrose), or use normal brown long-grain
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
- 350g firm, round cabbage, shredded
The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…
- bunch spring onions, thinly sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- zest and juice 1 large lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 3 tbsp extra virgin olive oil, plus extra to serve (optional)
- 1 tsp clear honey
- 1 tbsp tahini paste
- 100g Greek-style natural yogurt
- 1 garlic clove, crushed
- 50g dried cranberries or currants
- 2 tbsp pine nuts or a handful of walnut pieces
- ½ x 20g pack dill or parsley, roughly chopped
Cook the rice following pack instructions. Meanwhile, put the cabbage and spring onions in a large bowl with the lemon zest, half the lemon juice, 1 tbsp oil and a good pinch of seasoning. Massage it all into the cabbage and set aside.
Whisk together the rest of the lemon juice and oil plus the honey, tahini, yogurt and garlic, then loosen with 2 tbsp water. Season to taste.
When the rice is tender, drain in a sieve, rinse briefly under the cold tap, then let it drain well. Tip the just-warm rice into the cabbage, adding most of the cranberries, nuts and herbs too. Now pour in most of the tahini dressing and mix. Pile onto a serving plate, then sprinkle with the remaining ingredients and drizzle with the final few spoonfuls of dressing and a slug more oil, if you like.