This is definitely a quick & easy weeknight recipe, one that is guaranteed to induce feelings of summer and memories of warm beach days...

Just perfect served with a crisp white wine or a cheeky shot of Ouzo!

Serves: 2

Pure South Press Avocado Oil Rice Recipe


1 cup brown rice, cooked
100g baby spinach, chopped
¼ cup black olives, stoned and quartered
40g Greek feta
Juice and zest of ½ lemon
2 tbsp Avocado oil
Salt & pepper, to taste


  1. Cook rice and drain. If using microwave pouch, cook according to instructions.

  2. In a wok or saucepan, heat the Avocado oil over high heat. If you like a bit of bite to your meals, add 1/4 teaspoon Cayenne pepper to the oil.

  3. Add the rice and stir through to coat all in the oil. Fry for 2 min. This will add just a little bit of that satisfying chewiness to the rice.

  4. Now add the chopped baby spinach and olives and stir through.

  5. Once spinach starts to wilt, squeeze over lemon juice and stir through.

  6. Add salt and pepper to taste.

  7. Take wok off the heat and crumble half the feta and half the lemon zest into the rice. Stir through lightly. Feta will melt slightly.

  8. To serve, dish rice into bowls and crumble remaining feta and lemon zest over the top, finishing with a last grind of black pepper.

    Now what could be quicker and easier than this?! Now sit back, enjoy and start planning your next holiday!