This meal-in-a-bowl salad is perfect with our local Cowhorn Asparagus!
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.