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

Video to come

Ingredients:

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

Method:

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.

Beating the isolation faced by Sydney Seniors and those living with disability