SUMMER TOMATO, HERBED FETA & RICE SALAD

SERVES 6. PREP 25 MINS

INGREDIENTS

• 80g soft feta

• 70g (¼ cup) natural yoghurt

• 1 tbsp chopped fresh basil leaves, plus extra, shredded, to serve

• 1 tbsp chopped fresh mint leaves, plus extra, shredded, to serve

• 1 tbsp red wine vinegar

• 1 tbsp extra virgin olive oil

• 2 tsp fresh lemon juice

• 600g large mixed tomatoes, sliced

• 200g cherry tomato medley mix, halved

• 150g cherry truss tomatoes, halved

• 75g (½ cup) cooked black rice

PICKLED RADISH

• 1 tbsp red wine vinegar

• 1 tsp honey

• ½ tsp mustard seeds

• 4 radishes, trimmed, thinly sliced

METHOD

1 To make the pickled radish, combine the vinegar, honey, mustard seeds and a large pinch of salt in a shallow dish. Add the radish and stir to coat. Set aside for 10 minutes to pickle.

2 Combine the feta, yoghurt, basil and mint in a bowl and stir until well combined and smooth. Combine the vinegar, oil and lemon juice in a small bowl. Season.

3 Arrange the sliced large tomatoes on a large serving plate. Top with the halved cherry and truss tomatoes. Scatter over the black rice. Dollop with the herbed feta then scatter over the drained pickled radish, extra basil and mint. Season. Drizzle over the dressing and serve immediately.