Side dish or 4 portions
Ingredients: 1 pack of peas, red lentil rice, 2 spring onions (cut into rings), 1 jar of vegan green pesto, 1 jar of organic green olives (19 pieces, cut in half), 10 (unsulphured) dried apricots (finely chopped), 2 tbsp hemp seeds, 2 tablespoon roasted sunflower seeds, 75 grams of arugula, salt and pepper.
Step 1
Cook the peas and red lentil rice according to the instructions. Drain and rinse with cold water. Then let it cool thoroughly.
Step 2
Place the spring onion, arugula, apricots, sunflower seeds, hemp seeds and olives in a large bowl and toss together.
Step 3
Add the cooled rice together with the green pesto. Stir well. Season further with salt and pepper if necessary.
Step 4
Would you like to bring some salad? No problem. Fill your boho tiffin and you are ready to go.
This rice salad keeps well in the refrigerator. Certainly up to 3 days.