1 cup Bhutanese rice
1 pound tempeh, cut into cubes and cooked
1/2 cup Kalamata olives, pitted and chopped
3 or 4 scallions, chopped
1 bunch asparagus, ends snapped, remaining stalks steamed and cut into bite size pieces
Zest of one lemon
2 Cloves garlic, minced
1/4 cup lemon juice
3 Tablespoons balsamic vinegar
1/4 cup extra virgin olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 cup fresh basil, minced
1/2 cup feta cheese, crumbled into the salad (optional)
Wash and cook the rice in two cups water for 20 minutes. Set aside.
Combine the olives, scallions, asparagus , rice, and chicken in a bowl. Toss gently together.
Combine the zest, lemon juice, vinegar, oil, salt, pepper, and garlic in a small bowl, and beat well. Add the basil, and gently whisk again.
Pour the dressing over the salad, and toss again.
Sprinkle the cheese on top.