Mediterranean

Rooz il faifal (rice with vermicelli noodles)

30 minutes

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Rice salad

Name: Rooz il faifal (rice with vermicelli noodles)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5 to 7 servings
Cuisine: Side Servings
Ingredients: unsalted butter 1 heaped T,dried vermicelli noodles, crushed 3nests,rice 500 g,water 6cups,sea salt 2t

By Lufuno Sinthumule

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

4 cups cooked rice
1 x 410 g corn kernels can, drained
1 red pepper, diced
1 red onion, chopped
1 small cucumber, cored and sliced
1 celery stick, sliced
sea salt, to taste
freshly ground black pepper, to taste

For the dressing:

3 T olive oil
2 T balsamic vinegar
1⁄4 cup lemon juice

Method

1. In a large salad bowl, combine all the ingredients for the salad and mix well.

2. In a small bowl, whisk the olive oil, vinegar and lemon juice and toss with the salad. Season with salt and pepper.

Cook’s notes: Use any leftover veg from the fridge. For a creamier salad, add a spoon of mustard mayonnaise to the dressing. If you have guests coming over, let everyone dress their own salad so that the vegetables are fresher and crisper.

Find more leftover recipes here.

Photograph: Myburgh Du Plessis
Production: Bianca Strydom

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