300g Green or Red Grapes
200g Bilash Basmati Rice
200g pack Lyttos Greek Feta Cheese
3 Celery Stalks
1 pack Pomegranate Seeds
1 Small Red Onion
50g Walnuts or Cashews or a mixture of both
10g Fresh Parsley
40ml Specially Selected Olive Oil
40ml The Pantry Lemon Juice
70g pack Crunchy Trail Seed Mix
Pre-heat the oven to 180°C/350°F/Gas Mark 4.
Cook the rice as per instructions on the pack – drain well and cool.
Put the cashews or walnuts on an oven tray and bake in the oven for 3/5 minutes, until browned.
Wash the grapes then dry and cut in half.
Chop the parsley.
Peel and finely chop the red onion.
Cut the feta into small cubes.
Wash and chop the celery.
Put the rice into a bowl.
Sprinkle over the lemon juice, olive oil and the parsley, season with some black pepper then gently mix together.
Then add the nuts, onion, grapes, pomegranate seeds, feta cheese, celery and the seed mix – gently toss together and serve.