Directions

1. We’ll start with the rice. prepare 8oz of Kaizen Mediterranean rice according to packaging instructions, and since it’s already seasoned with a few easy spices, you dont need to season it further. If using regular rice, you can use leftover rice or just cook 2 cups of regular rice then mix it with 2tbsp Italian seasoning.

2. Add cooked rice to a bowl, drizzle with 1/4 cup avocado oil & mix well till evenly covered.

3. Grab a baking sheet, line with parchment paper, lay out the rice in one even layer, so it’s not overlapping. Pop into the oven at 425F for 25 mins. At 25 mins, give it a mix and break up the rice, and pop it back in for another 5-10 mins. Time can vary by oven. Remove, then let cool completely.

4. While rice is cooling, make the salad. I added cauliflower snowflakes to the base. I just process 1/3 of a cauliflower head in a food processor until its riced (“snowflakes”)

5. Thinly slice 5 Persian cucumbers and add to a bowl along with a large handful of roughly chopped fresh parsley and large handful roughly chopped fresh mint, 1/2 onion finely diced, 1/3 to 1/2 cup grape or cherry tomato.

6. Top the salad with 2oz crumbled feta cheese, the zest of 1 large lemon, and dress the salad with olive oil (3-4 tbsp), the juice of 1 lemon, a generous pinch or two of salt, fresh cracked pepper, and 1 tsp Aleppo pepper or chili flakes.

7. Top the salad with the crispy rice, toss, then give it a taste, adjust, and enjoy. Best to eat this right away.