Summertime is barbecue time! Instead of just sausage and meat, there are now many delicious vegan alternatives for barbecuing. And I personally just love BBQ vegetables. To go with them, I like different salads the best. Here I share one of my favourite recipes.
Ingredients
- 300 g rice cooked
- 100 g fresh spinach washed
- 100 g vegan feta or ricotta from New Roots
- 40 g pine nuts
- fresh parsley
Parsley pesto
- 20 g fresh parsley
- 140 g olive oil
- 2 tbsp Lemon Juice
- 60 g pine nuts roasted
Servings: people
Units:
Instructions
- Cook the rice according to the instructions. Then rinse with cold water.
- Roast the pine nuts without oil in a pan.
- Mix all the ingredients for the pesto.
- Wash the spinach and dice the cheese alternative.
- Arrange everything together and garnish with fresh parsley to finish.
Recipe Notes
The rice salad with parsley pesto can also be prepared the day before and then kept in the fridge overnight, which is less stressful. It is also good for the bowels: the cooling process creates resistant starch in the rice, which promotes good gut bacteria.
Get all the ingredients you need at Farmy!
What do you think?