Ingredients
75g (2¾oz) brown rice pasta
1 small red onion, finely sliced
2 tablespoons red or white wine vinegar
handful of cherry tomatoes, halved
½ cucumber, diced
handful of rocket
olive oil, for drizzling
balsamic vinegar, for drizzling
50g (1¾oz) feta
salt and black pepper
Method
1. Cook the pasta in a saucepan of lightly salted boiling water according to packet instructions. While it’s cooking, mix the onion and vinegar in a shallow bowl and set aside.
2. Place the tomatoes, cucumber and rocket in a serving bowl. Once the pasta is cooked, drain well and rinse in cold water. Add to the bowl with a good drizzle of olive oil, a drizzle of balsamic vinegar and a good pinch of seasoning.
3. Drain the onion – it should have turned bright pink – and add to the bowl. Toss everything together and crumble the feta on top
