Serves
2
Prep Time
10 minutes
Cooking Time
5 minutes
Ingredients
- ½ cup Greek style yoghurt
- 1 tablespoon finely chopped fresh mint leaves
- 1 tablespoon lemon juice
- 1 pouch microwavable brown rice and quinoa, heated following packet directions
- 1 small carrot, julienned
- 2 cups baby rocket leaves
- 2 x 70g cans Edgell Snack Time Chick Peas with Fiery Moroccan Spices
- 2 fresh dates, chopped
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Method
STEP 1Combine yoghurt, mint and lemon juice in a small bowl to make a sauce.
STEP 2
Combine rice and quinoa with carrot, rocket and divide between two serving bowls.
STEP 3
Top salad with Edgell Chick Peas and dates. Serve drizzled with yogurt sauce.
Tips
Allow heated microwavable grains to cool slightly before combining with remaining ingredients.
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