Middle Eastern Rice And Prune Salad
Cooking with Chef Matt Gatt
Ingredients
- 2 Tomatoes
- 1 large Red Capsicum
- 1/2 Red Onion
- 1 bunch of Parsley
- 1 bunch of Mint
- 1 bunch of Coriander
- 1 Lemon
- 1 cup Brown Rice & Quinoa
- 2 tablespoons of Zaatar
- 1 cup of Aus Prunes
- 1/2 Cauliflower roasted Olive Oil
- Salt and Pepper
Method
- Dice 2 tomatoes and one large red capsicum.
- Peel and dice half a red onion. Add to mixing bowl.
- Tear off the tops of the parsley, mint and coriander and roughly chop. Add to bowl.
- Zest the lemon into the bowl then cut and juice adding to salad.
- Mix in 1 cup of cooked brown rice and quinoa mix.
- Chop or tear up one cup of prunes and add to bowl.
- Add 1/2 a roasted cauliflower cut into florets.
- Drizzle with olive oil and mix to combine.
- Serve family-style in a platter.
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