Warm Greek Rice and Salmon Salad

Cook Time 30 minutes

Servings 4

Ingredients

15g butter

2 cups of cooked leftover long grain (1 cup of uncooked Basmati rice)

1 onion, chopped

95g can salmon, drained

4 spring onions, finely chopped

4 sprigs of dill, finely chopped

Zest and Juice 1 lemon

100g feta, crumbled

1 tsp extra virgin olive oil

Salt and pepper, to taste

Method

Melt the butter in a pan and add the onion.

Cook for 3-4 minutes on a medium heat until softened. Melt the butter and saute the onions with a little oil and salt. As the onions start to soften add the uncooked rice, separate the grains and coat in the butter and onions mixture. Add 1.5 cups of water to just cover the rice, bring to the boil and place the lid on and simmer until the rice is cooked.

Once the rice is cooked, remove off the heat and fold through the salmon along with the dill, spring onions, olive oil and lemon.

Pour into a shallow bowl, season and garnish with feta. Serve warm.