Summary

Ingredients

• 50 g baby spinach
• 12 small vine tomato (s)
• 30 g flaked almonds
• 100 g yourt, 2% fat
• 0.5 ½ lemon (s), add the juice
• 1 tablespoon honey, more liquid
• 2 tablespoon olive oil
• 50 ml milk
• salt and pepper
• 1 pack Uncle Ben’s Express Greek Djuvec rice
• 12 olives, e.g., Kalamata

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Instructions

1. Wash the spinach and tomatoes. Remove the tomatoes from the stalk and cut in half. Roast the almond leaves in a pan without oil.
2. Mix yogurt with lemon juice, honey, olive oil and milk and season with salt and pepper.
3. Prepare rice according to the instructions on the packet.
4. Mix together tomatoes, spinach, olives and almonds and season lightly with salt and pepper. Then arrange with the rice in a bowl. Drizzle everything with the yoghurt dressing, mix gently and serve.
5. Tip: This salad is also a nice accompaniment to grilled poultry.
6. Per serving 13 g E, 29 g F, 51 g KH = 546 kcal (2290 kJ)