Kumara, Green Bean, Feta and Almond, Rice Salad

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How pretty this salad is and it also combines lots of textures and flavours.
The ingredient list may be long but the making is quick and easy.
You can substitute ingredients in and out to suit your taste and what you have on hand.
I use a mixture of edible flowers including rocket and chive flowers if I have them.

Yield: 6


  • 1 cup purple/black/red/brown rice (I use Jasberry)
  • 500g orange kumara, peeled and chopped into 2.5cm chunks
  • 4 tablespoons olive oil
  • 250g green beans, topped and tailed
  • a large handful mixed salad leaves
  • small handful mint leaves, roughly chopped
  • small handful basil leaves, roughly chopped
  • a handful almonds, toasted and roughly chopped
  • 200g feta, crumbled
  • seeds from 1 pomegranate
  • edible flowers
  • 1/2 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • 4 tablespoons olive oil
  • salt and freshly ground pepper to taste


Heat the oven to 200 C.
Cook the rice according to packet instructions.  This will vary depending on exactly which rice you use.
Arrange the kumara in a single layer in a roasting dish. Toss with oil and then cook for 25-30 minutes, turning at times, until tender and starting to brown on the edges.  Set aside to cool.
Cook the beans in a saucepan of salted boiling water for 5 minutes, drain and refresh under cold water.  Set aside.
Combine the dressing ingredients (lemon zest, juice, mustard, sugar, olive oil) in a small bowl and whisk to combine.  Season to taste with salt and pepper.
Arrange the rice, kumara, beans, leaves and herbs in a shallow salad bowl and gently toss to combine.  Scatter over the almonds, feta and pomegranate seeds.  Drizzle with dressing and then finish off with flowers.
Serve with your favourite grilled meat.

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