For the Dressing:
Combine rice in a bowl, wash repeatedly until water begins to run clear and soak for 15 mins. Rinse again and place in a rice cooker with a Pandan/ Rampe leaf and a touch of salt (optional). Use 1: 2 ratio of water, or the old finger trick to cook it. Once cooked remove rice from the cooker and allow to cool.
To make the salad dressing by combining cumin, coriander, sugar, lime juice and olive oil in a small jar and shake vigorously until the oil is emulsified. Taste, and adjust pepper and more sugar if required. Set aside.
Prepare all fresh ingredients for the salad. Wash and dry basil leaves, if leaves are large cut into bite sized pieces. Next, wash the raisins until water begins to run clear and rehydrate the raisins by soaking the raisins in water for 5 minutes. Roughly chop the cashews. Wash spring onions carefully making sure to remove any grit or sand from the leaves. Remove the onion part, and finely slice the green parts.
Into a large bowl combine rice and all the prepared salad ingredients. Add a third of the salad dressing and gently toss the salad using two forks. Add the prepared fresh ingredients and toss. Taste the salad and add the remaining dressing if required. Remember, the dressing should just coat all the ingredients evenly, but not soak it. Taste again, and adjust salt and pepper as required.
Finally, crumble feta cheese over and allow to stand for about 20-30 mins before serving to allow the rice to soak up the flavors of the dressing. This salad is best served cold.
Posted by Saaraketha Organics