Summary

Ingredients

• 150 g basmati
• 600 ml vegetable stock
• 500 g zucchini, finely diced
• 2 large carrots, diced into small pieces
• 2 spring onions, cut into thin rings
• 1 bunch radishes, cut into slices or cubes
• 300 g natural yourt
• 3 tablespoon vinegar, suitable for salad
• 2 tablespoon rapeseed oil, cold-pressed
• 1 teaspoon mustard, medium hot
• 1 teaspoon sugar
• 1 teaspoon salt
• Pepper, freshly ground
• 1 pinch curry
• 2 tablespoon parsley, chopped

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Instructions

1. Simmer the rice in the vegetable stock for 15 minutes, then add the carrots and zucchini and cook for another 5-6 minutes. If there is still stock in the pot, drain it off. Let the rice and vegetable mixture cool down.
2. Then add the radishes, spring onions and parsley and mix everything.
3. Make a dressing from yogurt, oil, vinegar, mustard and spices and add to the salad. Mix well and let steep in the refrigerator for a while.
4. You can also prepare the salad the day before. Season again to taste before serving.