Red rice, Raw courgette and Feta Salad by Come Con Ella

August 05, 2014

We have a guest post from Mehrunnisa, author of come con ella blog. She writes beautifully about seasonal food with fresh flavours that's simple to make, sometimes with influence from her Pakistani background. Always a great inspiration and a joy to read!



This is a substantial salad, the kind that I would happily eat for dinner. You could tweak it by swapping the pumpkin seeds for almonds and the raisins for dried apricots. I used fennel fronds because that is what was in my uber veg box but if you don't have it, dill would stand in well. The rice grains are firmer than basmati and lend a nutty texture to the salad.   



1 courgette 
1/2 a teaspoon salt
200 grams cooked Camargue rice
A can of chickpeas, rinsed and drained
A handful of fennel fronds
Zest of a lemon 


50 ml olive oil
1/2 a teaspoon salt
1/2 a teaspoon pul biber
1/2 teaspoon cumin seeds
1/2 a lemon, juiced


100 grams firm feta
30 grams raisins
30 grams pumpkin seeds


Coarsely grate the courgette. Sprinkle it with salt and set aside for ten minutes. Plump the raisins by soaking them in water. Chop the fennel fronds finely.

 Place the red rice, chickpeas, lemon zest and chopped fennel in a bowl. Squeeze the moisture from the raw courgettes before adding them to the salad. Then stir to distribute evenly.

 Whisk together the ingredients for the dressing, pour over the salad and toss gently. Allow the salad to sit for for at least and hour before serving as this allows the ingredients and dressing to relax into each other. 

 Scatter the feta, raisins and sunflower seeds on top before serving.