Name: Red rice, courgette and avocado salad with blitzed beetroot dressing
Total time: 20 min
Yield: Serves 2
Ingredients: 250g pouch cooked red rice and quinoa mix; 1 courgette; 1 ripe avocado peeled, stoned and sliced; 2 spring onions finally sliced; a small bunch flat-leaf parsley torn; 100g cooked beetrot; 3 tbsp natural yogurt; ½ lemon juiced

250g pouch cooked red rice and quinoa mix
1 courgette
1 ripe avocado
peeled, stoned and sliced
2 spring onions
finally sliced
a small bunch flat-leaf parsley
torn

DRESSING

100g cooked beetrot
3 tbsp natural yogurt
½ lemon
juiced

Method

step 1
Whizz the beetroot, yogurt, lemon juice, 2 tbsp of cold water and some seasoning in a food processor until smooth.
step 2
Heat the rice and quinoa following pack instructions, allow to cool slightly and tip into a bowl with the dressing. Toss well.
step 3
Peel the courgette into long thin strips using a vegetable peeler and add to the bowl with the avocado. Toss lightly and serve topped with the spring onions and parsley.