An easy “chop and dress” salad packed with vibrant vegies of the Mediterranean. The microwave rice makes it extra filling and saves you the time of cooking brown rice in a pan. In fact, you can take the pressure right off and prep this salad a few hours ahead of serving. Because you can prep it ahead of time, this is the perfect salad to bring to the office. The vegies remain fresh and crunchy and, along with the rice, soak up that deliciously tangy sauce.​

• 450g pkt microwave brown rice
• 
  250g pkt microwave brown rice
• 
  250g green beans, cut into 2cm lengths
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  2 x 400g can chickpeas, rinsed, drained
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  2 x 200g punnets grape tomatoes, quartered
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  3 Lebanese cucumbers, finely chopped
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  1 large red capsicum, deseeded, finely chopped
• 
  1 red onion, finely chopped
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  80g (1/2 cup) pitted black olives, sliced
• 
  2/3 cup coarsely chopped fresh dill
• 
  300g feta, cut into 1.5cm cubes

• Dressing​

• 
  60ml (1/4 cup) extra virgin olive oil
• 
  2 tbsp fresh lemon juice
• 
  2 tsp Dijon mustard
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  Select all ingredients

• Microwave both packets of rice following packet directions. Transfer to a large bowl and set aside to cool completely.
• 
  Step 2
  Meanwhile, bring a small saucepan of salted water to the boil over high heat. Cook the beans for 1-2 minutes or until bright green and just tender. Drain. Refresh under cold running water. Drain. Set aside to cool completely.
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  Step 3
  To make the lemon dressing, place all ingredients in a jar and seal tightly. Shake until well combined, then season.
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  Step 4
  Add the beans, chickpeas, tomato, cucumber, capsicum, onion and olives to the rice mixture. Toss until well combined. Add the dressing and most of the dill. Toss until well combined. Add the feta and toss gently to combine. Serve scattered with remaining dill.