Serves
4
Prep Time
10 minutes
Cooking Time
15 minutes
Ingredients
- 2 teaspoons oil
- 500g packet frozen Birds Eye Cauliflower Veggie Rice
- ¼ cup natural yoghurt
- 2 teaspoons Dijon mustard
- 1 tablespoon lemon juice
- 400g can pinto beans, drained
- 2 spring onions, chopped
- 1 small red capsicum, chopped
- 1 cup seedless red grapes, halved
- ½ cup flaked natural almonds, toasted
- 2 tablespoons chopped fresh parsley
Method
STEP 1Cook frozen Birds Eye Veggie Rice following panfry packet directions. Remove from pan and allow to cool slightly.
STEP 2
Combine yoghurt, mustard, lemon juice in a small bowl. Season to taste.
STEP 3
Combine cooled cauliflower rice, pinto beans, spring onion, capsicum, grapes, almonds and half of the parsley. Spoon onto a serving platter. Drizzle over dressing, sprinkle with remaining parsley and serve immediately.
Tips
Add other salad ingredients such as halved cherry tomatoes or chopped cucumber.