Roasted tomatoes add sweetness to this salad that gets a crunch from pine nuts and bite from feta.
- Preheat oven to 200°C. Line a roasting pan with baking paper. Place tomatoes and onion into roasting pan. Spray with oil. Crush garlic over tomatoes and onion. Sprinkle with sugar, and salt and pepper. Toss well to coat. Roast for 20 minutes, or until tomatoes are tender but still hold their shape.
- Meanwhile, cook rice by the absorption method, following packet directions. Set aside to cool to room temperature. Stir gently with a fork to separate grains.
- Drain feta, reserving 2 tablespoons of oil. Crumble feta over rice. Add pine nuts, parsley, tomato and onion mixture, and salt and pepper to rice. Drizzle with reserved feta oil. Stir gently to combine. Serve at room temperature.
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