Rice-crusted Quiche
This is an ideal way to use up any left-over cooked rice. Adapt the filling to include whatever you have in the fridge.
Apricot Salad
Put summer on a plate with this easy apricot salad. This recipe serves six as a side salad.
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Ingredients
- 300g pearl cous cous, cooked and cooled
- 3 apricots, cut into wedges
- Juice of 1 orange
- 1 small red onion, finely sliced
- Large handful of coriander
- Salt and pepper
- 1/4 cup greek or natural unsweetened yoghurt
- 2 tablespoons of mint, chopped
- Juice of 1/2 a lemon
Method
- Squeeze half of the orange juice over the cut apricots to soak while making the rest of the salad.
- Combine the cous cous, red onion, coriander, the remainder of the orange juice and season with salt and pepper.
- Make the dressing by combining the yoghurt, mint and lemon juice.
- Gently toss the apricots through the cous cous and add dollops of the yoghurt dressing.