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Rainbow Salad
Servings: 1
Frying Pan, Mixing Bowls, Knife, Microwave

Video to come


1/2 pkt microwavable black rice

1 medium size beetroot

1 carrot

1 fresh corn

1/2 avocado

1/2 pkt fetta cheese

3 iceberg lettuce leaves

olive oil


1. Add the black rice to a small frying pan and cook on low heat for 1 - 2 minutes until just done.

2. Cut the corn kernels off the cob and place into a bowl.

3. Grate the carrot using the coarse side of the box grater.

4. Cut the avocado into cubes by cutting a lattice pattern with a knife then scooping out the avocado with a spoon.

5. Peel the beetroot, slice thickly and cut into cubes.

6. Crumble the fetta.

7. Add the cooled rice and stir to combine.

8. Add olive oil and salt & pepper to taste.

9. Arrange the lettuce leaves to cover the bottom of the serving bowl.

10. Spoon the salad onto the lettuce leaves to serve.

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