An easy and flavorful dish for busy weekdays — without compromising on taste.

Preparation time: 20 minutes

Serves: 2

Vegetarian (vegan option available)

Ingredients

• ¼ pointed cabbage
• 200 ml (2 dl) brown rice
• 2 spring onions
• 1 can white beans
• 150 g feta (75 g in the dressing and 75 g for topping) (vegan: use vegan feta)
• 1 bunch fresh mint (half for the dressing, half chopped for the salad)
• 1 bunch fresh parsley (half for the dressing, half chopped for the salad)
• 1 avocado (for the dressing)
• Juice of 1 lemon (for the dressing)
• 2–3 tbsp olive oil (for the dressing)
• Salt and pepper

Directions

1. Cook the rice: Rinse the rice thoroughly under cold water until the water runs clear. Cook according to package instructions.
2. Prepare the vegetables: Finely shred the pointed cabbage and massage it in a large bowl for a few minutes until tender. Add the chopped spring onions, half of the chopped mint and parsley, and the drained, rinsed white beans.
3. Make the dressing: In a food processor (or with a hand blender), blend together the avocado, lemon juice, 75 g feta, the remaining mint and parsley, 2–3 tbsp olive oil, and a pinch of salt and pepper until smooth and creamy. Taste and adjust seasoning, then pour the dressing into the bowl.
4. Assemble: Once the rice is cooked, add it to the large bowl with the vegetables and dressing. Toss everything together until well coated.
5. Serve: Top the salad with the remaining 75 g feta and serve.