Cabbage & red rice salad with tahini dressing

• red Camargue rice↗200g g

  (we used red Camargue & wild rice from Waitrose), or use normal brown long-grain

• firm, round cabbage350g g

  shredded

• spring onions↗bunch

  thinly sliced

• large lemon↗zest and juice 1

  zest and juice 1

• extra virgin olive oil↗3 tbsp tbsp

  plus extra to serve (optional)

• clear honey↗1 tsp tsp
• tahini paste↗1 tbsp tbsp
• Greek-style natural yogurt↗100g g
• garlic clove↗1

  crushed

• dried cranberries↗50g g

  or currants

• pine nuts↗2 tbsp tbsp

  or a handful of walnut pieces

• pack dill↗0.5 x 20g g

  or parsley, roughly chopped

Step-by-step instructions

1. 1

   Cook the rice following pack instructions. Meanwhile, put the cabbage and spring onions in a large bowl with the lemon zest, half the lemon juice, 1 tbsp oil and a good pinch of seasoning. Massage it all into the cabbage and set aside.

2. 2

   Whisk together the rest of the lemon juice and oil plus the honey, tahini, yogurt and garlic, then loosen with 2 tbsp water. Season to taste.

3. 3

   When the rice is tender, drain in a sieve, rinse briefly under the cold tap, then let it drain well. Tip the just-warm rice into the cabbage, adding most of the cranberries, nuts and herbs too. Now pour in most of the tahini dressing and mix. Pile onto a serving plate, then sprinkle with the remaining ingredients and drizzle with the final few spoonfuls of dressing and a slug more oil, if you like.