Name: Cabbage & red rice salad with tahini dressing
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Serves 4-6 as a side
Cuisine: Middle Eastern
Ingredients: 200g red Camargue rice (we used red Camargue & wild rice from Waitrose), or use normal brown long-grain; 350g firm, round cabbage shredded; bunch spring onions thinly sliced; zest and juice 1 large lemon; 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; 0.5 x 20g pack dill or parsley, roughly chopped

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Cabbage & red rice salad with tahini dressing

Cabbage & red rice salad with tahini dressing

Jane Hornby

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Serves 4-6 as a side

Easy

Prep: 15 mins

Cook: 35 mins - 45 mins

A star rating of 3.5 out of 5.4 ratingsRate

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This Middle Eastern inspired vegetarian side dish is full of contrasting textures - ideal paired with griddled prawns, chicken, fish or halloumi

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g red Camargue rice

(we used red Camargue & wild rice from Waitrose), or use normal brown long-grain
350g firm, round cabbage

shredded
bunch spring onions

thinly sliced
zest and juice 1 large lemon
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
0.5 x 20g pack dill

or parsley, roughly chopped

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Nutrition: per serving

kcal280
fat12g
saturates2g
carbs36g
sugars10g
fibre3g
protein6g
salt0g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, March 2015

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A star rating of 3.5 out of 5.4 ratings

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