Beautiful colours and crispy rice make this a wonderful summer dish for a warm evening on the deck, could be a side or the main event!
15 - 30Min
4-6
Vegetarian
Vegan adaptable
Cook the Dainty Jasmine Rice in a rice cooker according to instructions. When done, spread out onto a baking sheet to cool.
Meanwhile, make the dressing. In a blender, combine the basil, garlic, lemon, vinegar, and olive oil. Blend until combined. Set aside.
Bring a large pot of salted water to a boil. Add the cut asparagus and cook for 2 minutes. Immediately drain and refresh in cold water to stop the cooking. Place in a large mixing bowl with the peas, radish and avocado and greens. Set aside.
Heat 1 tbsp. olive oil in a pan over medium-high. Add rice; press into an even layer with a spoon. Cook, undisturbed, until light golden and crisp underneath, 6–8 minutes. Remove and set aside.
Toss half the dressing with the vegetables and place on serving platter. Crack off pieces of the crispy rice and scatter over the top of the salad, along with the feta cheese and seeds. Drizzle a little more dressing over and serve.
