Ingredients
- 30 g brown rice
- 50 g tinned tuna in springwater, drained
- 1 spring onion, thinly sliced
- 1 small handful baby spinach leaves
- 5 cherry tomatoes, halved
- 2 kalamata olives, pitted and sliced
- ½ finely grated lemon juice and zest
- 2 teaspoons chopped fresh parsley
- 30 g reduced-salt low-fat feta cheese, crumbled
How to Make It
- Place the rice and ½ cup (125 ml) of water in a small saucepan over high heat and bring to the boil, stirring occasionally. Cover and reduce the heat to medium–low. Simmer for 20–25 minutes or until the liquid is absorbed and the rice is tender. Remove from the heat and leave to stand, covered, for 5 minutes. Set aside to cool. To save time, the rice can be cooked the night before and stored in an airtight container in the refrigerator.
- To serve, place the rice, tuna, spring onion, spinach, tomatoes, olives, lemon zest and juice and parsley in a serving bowl and toss gently to combine. Sprinkle over the feta.
