Summary

Ingredients

• 300 g basmati rice
• 150 g feta cheese
• 50 g rocket
• 100 g cocktail tomatoes
• 1 glass olives, black
• 1 glass dried tomato (s)
• 50 ml oil, e.g. rapeseed oil
• 50 ml vegetable stock
• 5 tablespoon balsamic vinegar, white
• 1 teaspoon mustard, medium hot
• 1 teaspoon honey
• 1 clove garlic
• 2 tablespoon pesto, green
• salt and pepper
• chives

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Instructions

1. Cook the rice in salted water according to the package insert and let it cool.
2. Cut the feta into cubes, halve the tomatoes and olives, roughly cut the rocket, cut the dried tomatoes into bite-sized pieces (if you like, you can collect the oil and use it for the marinade). Put everything together with the cooled rice in a large bowl.
3. For the marinade, mix the oil, vegetable stock, balsamic vinegar, mustard, honey and pesto. Press the garlic clove and stir in. Season with salt and pepper. Chop the chives and mix in. Pour the marinade over the rice, mix everything together and let it steep in the refrigerator.
4. Season again to taste before serving.