Mediterranean Rice Salad with Sheep's Cheese
By chef Franco Luise
A colorful and hearty salad full of Mediterranean flavors, ideal as a vegetarian lunch or as a side dish for grilling. Also suitable for a lunch box for travel.
- 22 min
- total
- Easy
- level
10 min prep · 12 min cook
What you will need
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Arborio Rice 60 g -
Sheep cheese 50 g -
Chickpeas 0.25 pcs -
Cherry Tomatoes 50 g
-
Bell Pepper 0.25 pcs -
Fresh Spinach 0.25 pcs -
Olives 20 g
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will start cooking with them in a moment
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Cut the tomatoes. Cut the tomatoes into quarters
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Cut the bell pepper. Cut the bell pepper into small dice
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Halve the olives. Halve the olives, add them to the bowl along with the chickpeas, season with salt and pepper, drizzle with olive oil, and mix; let marinate briefly
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Cook the rice. Bring salted water to a boil and cook the rice over medium heat according to the instructions for about 12 minutes
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Cut the goat cheese. Cut the sheep's cheese into small dice
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Drain and cool the rice. Drain the rice, rinse it under cold water, and add it to the bowl with the other ingredients
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Combine everything in a bowl. Mix everything together, add the spinach and sheep's cheese
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Season the salad. Season with salt, pepper, olive oil, and optionally paprika
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